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
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.
Copyright © Julie Logue Riordan, Cooking with Julie