Delicious Poached Quail Eggs On Toast With Rucola And Cheese

We all know how important it is to consume vegetables and leafy greens that are in season. That’s when they are the most nutritious and healthy for us. Not really into fresh leaves and veggies? Just give them a try and prepare this recipe with poached quail eggs on toast for breakfast.

Aside from being good for our health, most vegetables enhance the flavors of other ingredients. For example, this recipe for delicious poached eggs on toast with rucola and kale is easy to make, satiable, and tastes great. Here’s everything you need to know to cook a delicious breakfast or brunch dish!


Quail eggs are, undoubtedly, one of the most complex foods on the planet. This makes them important to us, especially if better and healthier eating habits are a goal. Luckily, these tiny eggs are also quite versatile and can be incorporated into thousands of recipes.

Fresh poached quail eggs on toast

Poached Quail Eggs On Toast With Kale And Parmesan

The slightly spicy flavored rucola leaves and the textured kale complement the creamy poached quail eggs in a great way.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, Brunch
Cuisine International
Servings 1
Calories 647.96 kcal


  • 9 quail eggs
  • 50 g rucola leaves (arugula)
  • 50 g kale
  • 3 slices whole wheat toast
  • 10 g parmesan grated
  • 1 tbsp vinegar
  • 2 tbsp olive oil extra virgin
  • salt
  • pepper
  • tabasco optional


  • Sprinkle some olive oil on the toast and then add some grated parmesan. Give the rucola and kale leaves a good cold-water wash and drain them properly. Next, chop them coarsely.
  • Heat some olive oil in a small frying pan over medium heat. Add the chopped leaves, season them with salt and pepper, and cook them for about 3 minutes. Add a tablespoon of simmering hot water and cook for another 3 minutes, until the kale softens a little. Stop the heat and put the cooked greens on the parmesan toast slices.
  • Take a large saucepan and fill it with enough water to create a whirlpool. This will help you make the poached quail eggs. Bring it to a boil, then reduce the heat so that the water is at a gentle simmer and add the vinegar. Once the water is simmering, you can crack the quail eggs into a bowl. Strain them to remove the thin albumen - this is entirely optional but provides a more aesthetic poached egg.
  • Now, in order to make perfect poached quail eggs, you will need to take a large, slotted spoon and create a whirlpool in the water. Then, gently pour the quail eggs into the water. Wait 30 seconds before stirring lightly. How do you know when your poached eggs are cooked to perfection? It's simple: the whites are set but the yolks are still runny. This should take about 40 seconds and not longer or the yolks will be hard.
  • Cut the heat and start taking the eggs out with the slotted spoon. Place 3 on each slice of toast. Sprinkle with more parmesan and drizzle with a little Tabasco or skip this step entirely. Enjoy!



Calories: 647.96kcalCarbohydrates: 42.77gProtein: 23.52gFat: 43gSaturated Fat: 8.86gPolyunsaturated Fat: 5.79gMonounsaturated Fat: 25.26gCholesterol: 691.1mgSodium: 698.51mgPotassium: 633.18mgFiber: 2.45gSugar: 4.56gVitamin A: 6699.43IUVitamin C: 67.5mgCalcium: 405.02mgIron: 6.87mg
Keyword poached quail eggs
Tried this recipe?Let me know how it was!

This is a very simple, yet delicious breakfast recipe anyone can make. And if you worry about overcooking the poached quail eggs, don’t! The worst thing that can happen in this scenario is to cook the yolks through and, thus, harden them. The eggs will still be tasty though, so don’t be too hard on yourself! You’ll get it right next time.

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