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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.

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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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