Sunday morning is all about sipping a hot cup of coffee and lingering over a luxurious brunch with family and friends. Quail Egg Naan with Truffle Butter is ideal for these gatherings. Individual naan is toasted and then slathered in truffle butter, covered with a mixture of sauteed mushrooms and spinach, and then topped with quail eggs. The runny egg yolk mixed with the vegetables and a bite of truffled-buttery bread is incredibly delicious. It comes together reasonably quickly and is fun to prepare. Give this a try, and I promise this will be your new go-to for Sunday mornings.
Ingredients for Quail Egg Naan with Truffle Butter :
serves 4
4-8 quail eggs
black truffle butter
1 package of 4 individual Naans
8 ounces white mushrooms, cleaned, stemmed, and sliced
2 shallots, finely diced
1 large handful of baby spinach
grapeseed oil
3 tablespoons olive oil
salt and pepper
While you might start with 8 eggs, you might mess up a few yokes while cracking the shell. Don't worry, it's not hard to do, but it happens.
Time-Saving Tips: Prep the mushrooms and shallots up to a day in advance.
Let's see what we need.
Let's start cooking.
Heat 3 tablespoons of olive oil in a pan and add the vegetables; season with salt and pepper. Saute for 2 minutes until mushrooms are tender but not mushy. Add a handful of spinach and toss until the spinach starts to wilt and remove the mixture from the heat and set aside.
Heat the naan in a toaster or hot oven and spread each with at least 1/2 teaspoon of the truffle butter. Divide the spinach mixture equally on top of each piece of bread.
These eggs are so beautiful and a little harder to crack than the popular white chicken eggs. Gently hold one over a paper towel. With your other hand, cut into the top portion of the egg. Then gently crack off the shell.
Watch me pour the egg out of it's shell.
I like to have all of my ducks in a row...or should I say yolks in a cup before I start cooking. It makes life easier. If you don't have all of these ramekins, you can use cups. The eggs cook in less than a minute, so stopping to crack eggs will slow you down. Oh, and don't worry if you break an egg or two. They're perfect for sampling.
Coat a non-stick pan with grapeseed oil. When the pan is heated, pour in about 3-4 eggs at a time. Cook for 45 seconds or until the egg looks firm. When cooked, transfer the eggs to the naan. Repeat the process until all of the eggs are cooked.
They're ready! Quail Egg Naan with Truffle Butter is incredibly delicious and is not only perfect for Sunday Brunch but any occasion worth celebrating.
Enjoy!
Quail Egg Naan with Truffle Butter :
serves 4
4-8 quail eggs
black truffle butter
1 package of 4 individual Naans
8 ounces white mushrooms, cleaned, stemmed, and sliced
2 shallots, finely diced
1 large handful of baby spinach
grapeseed oil
3 tablespoons olive oil
salt and pepper
While you might start with 8 eggs, you might mess up a few yokes while cracking the shell. Don't worry, it's not hard to do, but it happens.
Heat 3 tablespoons of olive oil in a pan and add the vegetables; season with salt and pepper. Saute for 2 minutes until mushrooms are tender but not mushy. Add a handful of spinach and toss until the spinach starts to wilt and remove the mixture from the heat and set aside.
Heat the naan in a toaster or hot oven and spread each with at least 1/2 teaspoon of the truffle butter. Divide the spinach mixture equally on top of each piece of bread.
These eggs are so beautiful and a little harder to crack than the popular white chicken eggs. Gently hold one over a paper towel. With your other hand, cut into the top portion of the egg. Then gently crack off the shell.
I like to have all of my ducks in a row...or should I say yolks in a cup before I start cooking. It makes life easier. If you don't have all of these ramekins, you can use cups. The eggs cook in less than a minute, so stopping to crack eggs will slow you down. Oh, and don't worry if you break an egg or two. They're perfect for sampling.
Coat a non-stick pan with grapeseed oil. When the pan is heated, pour in about 3-4 eggs at a time. Cook for 45 seconds or until the egg looks firm. When cooked, transfer the eggs to the naan. Repeat the process until all of the eggs are cooked.
Time-Saving Tips: Prep the mushrooms and shallots up to a day in advance.