Name: Quail eggs with braised onions and bottarga
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 60 ml olive oil (¼ cup); 2 onions, thinly sliced; 1 garlic clove, finely chopped; 12 quail eggs; To serve: thinly shaved bottarga, chervil stems, extra-virgin olive oil and lavosh

Quail eggs with braised onions and bottarga

Australian Gourmet Traveller recipe for Quail eggs with braised onions and bottarga

Serves 6

Prep

15M

Cook

25M

Total

40M

Ingredients

60 ml olive oil (¼ cup)

2 onions, thinly sliced

1 garlic clove, finely chopped

12 quail eggs

To serve: thinly shaved bottarga, chervil stems, extra-virgin olive oil and lavosh

Method

Main

1.Heat oil in a saucepan over low-medium heat, add onion and garlic, season to taste with salt, cover closely with baking paper, and stir occasionally until golden and tender (20-25 minutes).

2.Meanwhile, cook quail eggs in simmering water in a saucepan over medium heat until soft boiled (2½ minutes), drain, refresh under cold running water, peel and set aside.

3.Arrange braised onion and quail eggs on serving plates, scatter over bottarga and chervil stems, drizzle with olive oil, season to taste and serve with lavosh.