“Chamomile” from Quail Eggs
by Editorial Staff
A fun, creative design of quail eggs. An excellent breakfast option – your loved ones, especially children, will be very happy and satisfied.
Cook: 30 min.
Servings: 2
Ingredients
- Medium sausages – 4 pcs.
- Quail eggs – 6 pcs.
- Vegetable oil – 1 tbsp
- Dill greens (stems and leaves) – 20-30 g (to taste)
- Small fresh cucumber (optional) – 1-2 pcs.
Directions
- Peel the sausages cut them in half. Make cuts across the sausage without cutting to the end. Expand and chop with toothpicks.
- Heat the oil in a flat-bottomed pan. Put the sausages flat side down, fry over medium heat for 1 minute.
- Break the quail eggs carefully, taking care not to damage the yolks. Reduce fire. Cover the pan with a lid, preferably a glass one, to keep an eye on the eggs. Fry eggs from quail eggs until the white hardens and the yolk is still bright.
- When the quail eggs are ready, place the “flowers” on the plates. Remove toothpicks and excess protein. Use the dill stalks to form the “chamomile” stalks. Put the “grass” out of the dill leaves. You can cut leaves from a cucumber. Bon Appetit!
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