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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Baked Quail Eggs with Spinach and Crispy Prosciutto
Today I played with the quail eggs that Mona Farm in Danville, NH brings to the Salem NH Farmers Market.
Baked Quail Eggs with Spinach and Crispy Prosciutto
10 quail eggs
Preheat oven to 350F. Place prosciutto on a baking sheet and bake for 5 minutes or until crispy. Let cool, then finely mince the prosciutto.
Arrange fillo shells on baking sheet. Sprinkle a bit of minced spinach into each fillo cup. Carefully crack a quail egg into each fillo cup. Season with salt and pepper. Bake for 5-7 minutes or until the egg whites are cooked through but the egg yolks are still soft. Sprinkle with minced prosciutto and spinach. Serve warm.
Serves 5 as an appetizer.
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