Delicious Poached Quail Eggs On Toast With Rucola And Cheese

Fresh poached quail eggs on toast with a side of ramps

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 is easy to make, satiable, and tastes great. Here’s everything you need to know to cook a delicious breakfast or brunch dish!

HOW TO PREPARE POACHED QUAIL EGGS ON TOAST WITH RUCOLA

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 with a side of ramps

Poached Quail Eggs On Toast With Rucola

The slightly spicy flavored rucola leaves complement the creamy poached quail eggs in a great way.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Course Breakfast, Brunch
Cuisine International
Servings 4
Calories 381.48 kcal

Ingredients
 
 

  • 24 quail eggs
  • 3.5 ounces rucola
  • 3.5 ounces cream cheese spread
  • ½ stick butter
  • 8 slices rye bread
  • 1 tbsp vinegar
  • 2 tbsp olive oil extra virgin
  • salt
  • pepper

Instructions
 

  • Give the rucola leaves a good cold-water wash and drain them properly. Next, cut them in halves if they are too long. Otherwise, leave them as they are.
  • Take some unsalted butter and heat it in a medium-sized skillet over medium heat. When it simmers, add half of the rucola leaves, season them with salt and pepper, and cook them until they wilt, for about 3 minutes. Stop the heat and make sure you stir a little longer until they cool down. Mix in the remaining fresh leaves.
  • In the meantime, grab 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 boiling, you can crack the quail eggs into a bowl.
  • Now, in order to make perfect poached eggs, you will need to take a large, wooden spoon and create a whirlpool in the water. Then, gently slide 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 yolks still runny. This should take about 30 - 40 seconds and not longer or the yolks will be hard.
  • Remove the saucepan from the heat and start taking the eggs out with a slotted spoon. Transfer them to a bowl with ice water. This will stop the cooking process and it'll keep the yolks runny.
  • After that, take 8 slices of country-style, brown rye bread, and toast them. Then, brush the slices with 2 tablespoons of extra virgin, cold-pressed olive oil, and season them with a little salt and pepper. Spread the toasts with cream cheese and top them with rucola.
  • Now, place 3 poached quail eggs on each slice of toast over the leave-mix. Drizzle a little extra olive oil on top if you want and season with salt and pepper. Enjoy!

Nutrition

Calories: 381.48kcalCarbohydrates: 33.59gProtein: 14.67gFat: 20.64gSaturated Fat: 6.77gCholesterol: 471.15mgSodium: 584.21mgPotassium: 269.05mgFiber: 4.11gSugar: 3.96gVitamin A: 1117.52IUVitamin C: 3.98mgCalcium: 150.74mgIron: 4.14mg
Keyword poached quail eggs
Tried this recipe?Let us 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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