Quail eggs in clouds
Ingredients
Quail eggs: 4
Shredded parmesan cheese: quarter cup
Method
Preheat the oven to 450F and line a sturdy cookie sheet with parchment paper or a silicone baking mat. Separate eggs, putting the whites in a large mixing bowl and the yolks in separate little cups. Whip the whites at high speed until stiff peaks form, about two to three minutes. Gently stir in the cheese, and then divide the whites into four “cloud” shapes on the baking sheet.
Make a little well in the centre of each cloud. Bake for three minutes, then slide the cookie sheet out and gently slip a yolk into each well. Cook for another three minutes. Gently remove with a spatula and serve.
Baked country eggs & bacon in potato bowls
Preparation time: Five minutes
Cooking time: 25 minutes
Ingredients
Baked potatoes: Two large
Butter: 1 tbsp
Country eggs: 2
Bacon, cooked and crumbled: 2 strips
Shredded cheddar or Gouda cheese: Two tbsp
Fresh parsley, chopped: 1 tbsp
Salt and freshly ground black pepper
Method
Lay the first baked potato on its side, use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a bowl, leaving the potato thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Now, place half tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper. Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
Mini egg and cheese tortilla cups
Preparation time five minutes
Cooking time 15 minutes
Serves: Four cups
Ingredients
Eggs: 4
Sour cream (or milk, or heavy cream): Quarter cup
Shredded cheese (you can use any type, I used cheddar and mozzarella): Half cup
Diced veggies (I used a mixture of bell peppers and onions)
Tortilla: 1 extra-large or four small
Salt and pepper to taste
Method
Heat the oven to 350 degrees F. Stack tortillas and cut out four small (about 3.5 inch) round circles out of the tortillas, you can use anything that has a rim, can, cup, bowl. If you are using big tortillas cut the four circles out of one tortilla. If you are using small tortillas you will only be able to cut one out of each tortilla. Press each wrap circle into four greased muffin tins using your fingers. It is okay if it doesn’t fit perfectly, it will balance out after you add the eggs. Set aside.
In a medium bowl, whip the eggs and sour cream until fully combined, it is okay if it is a little lumpy, the sour cream will bake into the eggs. Add half of the cheese and set half aside, sprinkle salt and pepper to taste.
Pour them equally into the prepared muffin tins (into the tortillas), then sprinkle the veggies as desired. Bake for 10 minutes, and then sprinkle the rest of the cheese on the eggs.
Continue baking for three to five minutes more or until the cheese is bubbly and tortilla crust is golden. Serve warm, eat using a fork or grab one and bite right in.
Cheesy baked duck egg toast
Ingredients
Bread slices: Two
Duck eggs: two Cheddar cheese: Two tbsp
Butter - One tbsp
Freshly ground black pepper & salt to taste
Method
On a plate, press your spoon into the bread, making a rectangle. I prefer using a pointy-tipped iced tea spoon, because it makes great corners. Using salt and pepper, season your bread. Crack an egg into the bread rectangle carefully, trying hard not to break the yolk. Season the top of the egg. Gently spread butter around the edges being careful not to touch the raw egg.
Sprinkle your shredded cheese around the edges onto the butter.
Place your cheesy egg bread onto your baking plate or into your covered medium skillet, and cook for about ten minutes, watching carefully to ensure it doesn’t burn and that the egg is cooked.
Serve immediately.
The author is an Executive Chef at Movenpick Hotel and Spa
