Quail Eggs in Phyllo Cups with Leeks and Fresh Thyme

Quail Eggs in Phyllo Cups with Leeks and Fresh Thyme
These little bites will go well with sparkling wine. Perfect for midnight cocktails. Makes 12

12 quail eggs
1 package frozen phyllo cups
1 leek (or 2 spring onions or 5 scallions), chopped fine
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
1-2 tablespoons heavy cream
Black Cypress sea salt (optional)

Preheat oven to 350˚.
1. Melt the butter in a small sauce pan, add the onions, salt and pepper cook until the onions are soft and translucent.

2. Place a ¼ teaspoon of the onions in each of the twelve phyllo cups.

3. Use a sharp knife to crack open the quail egg and place on top of the cooked onions. Place on a baking sheet. Season egg cups with salt and pepper and then top with a little dab of cream (about 1/4 ¼ teaspoon). Bake for 6-8 minutes. Sprinkle with optional Black Cypress sea salt and serve hot or warm.

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Copyright © Julie Logue Riordan, Cooking with Julie