Quail And Egg On Creamed Spinach Recipes

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!

Steps:

• For the eggs:.
• Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper.
• Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
• For the quail:.
• Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
• For the herb garnish:.
• Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
• Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
• For the creamed spinach:.
• Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
• Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
• For serving:.
• Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.

Steps:

• In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
• In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
• Serve immediately or hold in a low oven.

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

Steps:

• Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.)
• Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about one-third.
• While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces.
• Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish.

Steps:

• For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell.
• Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl.
• Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
• For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
• For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
• Preheat the oven to 350 degrees F/180 degrees C.
• Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
• For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible.
• In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside.
• Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
• Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
• For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath fitted with a sieve and set aside. Using a serrated knife carefully cut off one-third of the shell from the widest end of each egg taking care not to break the yolks. Transfer to a medium bowl. Add enough vinegar to saucepan until you can smell it, about 1/4 cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are just set, about 1 minute. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 30 individual poached quail eggs.
• Transfer a quail egg to each slice of toast; garnish with caviar, if desired.

Steps:

• Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
• Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
• In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
• Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
• Season eggs with salt and pepper and serve immediately.

Steps:

• Cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Preheat the oven to 350 degrees F. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate. For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm. UFry the eggs for about 1 minute at 350F, or just until the crust is lightly brown.