you’re already sick of the chocolate egg frenzy of Easter, let me
remind you there are other ways to have fun with eggs… stop hunting for
chocolate eggs in your garden and rather get real ones in your plates! Today, let’s swap chocolate eggs for quail eggs!
Asparagus, baby potatoes, crispy bacon, basil sauce and breaded eggs… It’s perfect for Spring, colourful and refreshing: just what you need for a sunny Easter break.
– 1 thin asparagus bundle
– 500g of small potatoes
– a dozen quail eggs
– 3 slices of pancetta or bacon rashers
For the vinaigrette:
– 1 clove garlic
– 5 chopped basil leaves
– 1 tbsp lemon juice
– 2 tbsp olive oil
– salt and pepper
For the breaded quail eggs:
– 2 or 3 tbsp flour
– 1 small bowl of milk
– 1 piece of dry bread
– frying oil
First, steam the unpeeled potatoes then set aside. Cut them in half when cool.
Use the same method for the asparagus and remove them when soft. Slice them into 2 or 3 pieces.
To make the vinaigrette, just mix together the crushed garlic, th basil, lemon juice and the olive oil. Add salt and pepper.
Put together the potatoes and asparagus in a large salad bowl, and season with the basil vinaigrette.
Carefully place the quail eggs in boiling water, take them out after 2 minutes and place in iced water to prevent the eggyolk from solidifying. Then peel them.
Cut the bacon rashers lengthwise into thin slices. Then fry them in some oil until cooked.
Now go back to the eggs! Grind the bread in a food processor until it turns into crumbs.
Heat some oil then rub each egg first in the milk then the flour. A last dip in the milk to set all the ingredients and finally into the breadcrumbs. Deep-fry your egg for a few minutes.
Place the bacon and eggs on top of your salad and enjoy.