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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
inspired by Mona Farm's recipe for Baked Quail Eggs

10 quail eggs
10 mini fillo shells
2-3 tablespoons finely minced baby spinach
2 slices prosciutto

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.

Posted January 29, 2012 10:47 PM in

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