Last Updated on April 20, 2018
A Simple Luxurious Lunch – Soft Boiled Truffled Quail Eggs with Wild Mushrooms
A great vegetarian light lunch or starter. It’s just a little fiddly to make because soft boiling quail eggs means they need to be peeled very quickly. But it’s worth it, for the wonderful yolk running over the mushrooms. Don’t try to do this with dried mushrooms, it’s better just to use flat field mushrooms or portobello if you don’t have anything else
- 100 g mixed fresh wild/field mushrooms
- 1 tablespoon olive oil to fry
- A little truffle oil to garnish if you have it.
- 3-4 quails eggs
- 1 shallot
Clean the mushrooms with damp kitchen roll
Chop any larger mushrooms so none of the pieces are too much bigger than the smallest whole mushroom
Heat the oil in a large frying pan
Boil a kettle of water
Brown the edges of the shallot in the oil, then add the mushrooms and fry for a couple of minutes. Continue to fry and stir occasionally while you cook the eggs
Fill a small pan with water from the kettle and bring back to a gentle simmer
Add a little salt to the water
Put the quail eggs in the simmering water and time for 2 mins 30 sec before removing and peeling (I do this under a running cold tap!)
Tip the mushrooms onto a plate or shallow bowl
Add the quail eggs and cut in half in the bowl (the yolks should run a bit, so don’t try to half them before they are on top of the mushrooms)
If you have some, a little truffle oil is a great dressing for this, with salt and pepper to taste. Serve with the best bread you can get hold of!
So there you are – lunch in under 15 minutes – and one that really feels quite special too. Add a garnish of fresh parsley and serve on toasted brioche for an easy and delicious luxurious starter – and if you are feeling really decadent, shave some fresh black truffle over the mixture (no need for truffle oil if you have the real thing!)
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