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Our Chef's Recipes

Baked Quail Eggs

Serve as an apéritif, along with gougères and Kir

  • 20 mini quiche shells, pre-cooked
  • 20 fresh quail eggs
  • Bits of crisp bacon or 60 gm (2 oz) caviar

Preheat the oven to 175C/350F

Place a little crisp bacon in the bottom of the shell then carefully crack a quail egg into each. Place on a baking sheet, preferably lined with baking parchment.

Salt and pepper eggs generously. Cook for 5–7 minutes until the white is cooked but the yolks are still soft.

Remove from oven and serve warm. If garnishing with caviar, leave out the bacon bits.