Quail Egg from Oven with Wild Garlic Pesto in Filo Bacon Coating
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 12 quail egg (s)
- 2 sheets pastry (filo-)
- 8 slices bacon
Also: (wild garlic pesto)
- 1 handful wild garlic
- 8 walnuts, halves
- 50 g parmesan cheese
- Walnut oil
- olive oil
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- For the wild garlic pesto, lightly roast the walnuts without fat. Cut the parmesan into large pieces. Grind finely with the nuts in the multi-chopper. Add the wild garlic and equal parts walnut and olive oil and puree. Season to taste with salt and pepper and, if necessary, stir in more oil, whereby the pesto should have a firm consistency.
- Preheat the oven to 200 ° top / bottom heat.
- Cut the filo dough into 48 strips (6 x 1.5 cm), cut the bacon slices into thirds.
- First line the 12 hollows of a silicone mini muffin sheet in a star shape with the filo strips, the dough should protrude a little over the mold. Then place two slices of bacon crosswise in each well. Add an espresso spoonful of pesto at a time. Carefully open the quail eggs with a knife and fill one egg into each hollow.
- Bake for about 15-20 minutes.
- The oven eggs are ready when the egg no longer wobbles when the mold is gently shaken. The eggs can easily be removed from the mold using the excess dough.
- If you use a normal mini muffin tray, this should be well greased!
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