Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 potato (s), large
- milk
- 0.5 tablespoon ½ butter
- 4 egg (s) (quail eggs)
- 1 tablespoon olive oil
- salt
- 50 g North Sea crabs, pulsed
- Cress, for decoration
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into cubes and cook in lightly salted water or beef stock. Pour off the water, mash the potatoes and stir in the milk until the right consistency is achieved. Melt the butter in the puree and fold in. Possibly add a little more salt.
- Heat the oil in a small, non-stick pan, carefully add the quail eggs and fry. Use the pan lifter to push the slowly hardening egg white towards the yolk so that it doesn`t spread too far. It looks better later on the plate.
- Spread the puree on the dessert plate. Place the fried egg on top and lay the crabs around it. Garnish with cress leaves.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below