Although I am an early riser, I have never been much of a breakfast person. Coffee…most definitely! But food is usually not on my mind first thing in the morning. Unless of course we are talking Sunday brunch, then I am completely game for a huge meal.
After polling friends on Facebook about their favourite morning eats, I discovered that I am not alone. Many people survive on a single piece of toast, a quick shake or just a wee piece of fruit.
There are also those that relish their morning meal, the most important one of the day. The ones that create a veritable feast to get their engines charged. My life has changed because now I live with one of those. My ‘breakfast guy’ feeds me most mornings, whether it be poached eggs with sourdough toast, a Denver omelette or alder smoked bacon with fresh hash browns…yes, I’m spoiled & usually full!
While his mom was visiting recently, he wanted her to try something new, so we picked out some very pretty quail’s eggs from our local market. I had never tried them either, but I am always fascinated with teeny, pretty things…so they fit the bill, perfectly.
We had a few potatoes left over from the day before and a beautiful olive loaf from Riso Foods, as well as a few locally made sausages. After a little bit of back and forth, this is what we came up with. It looks fancy because we were having fun with the plating, but it would be super easy to just make the nests with regular eggs.
Potato Nests with Oven Poached Eggs
There isn't really a huge taste difference between quail eggs and chicken eggs but they loooked very lovely and it was fun to try them out.
- 18 quail eggs (or 6 chicken eggs)
- 4 large russet potatoes, peeled and grated
- 1 cup asiago cheese, grated
- 1 chicken egg
- 1 tbsp. butter, softened
- pinch each of salt and pepper
- Step 1 Heat your oven to 350°F.
- Step 2 In a medium bowl mix the grated potatoes, asiago cheese, 1 chicken egg and season with salt & pepper.
- Step 3 Using the butter lightly grease a large cupcake pan.
- Step 4 Divide the potato mixture into six equal portions and gently press into the cupcake tin, leaving an indentation in the centre.
- Step 5 Bake potato nests for 15-20 minutes, until they just turn golden brown and begin to crisp.
- Step 6 Remove from oven and crack 3 quails eggs or 1 chicken egg in each nest. Return to oven for 10-15 minutes or until the eggs are done to your preferred ‘softness’.
- Step 7 Remove from oven and allow to sit for 5 minutes, then gently loosen nests with a knife and place on your plates.
- Step 8 We served ours with poached sausages, melon balls on mint leaves and lightly toasted sourdough, as well as a couple of devilled quails eggs. Enjoy!
“You may have a heart of gold — but so does a hard-boiled egg.” ~ Unknown