Quail Breast Egg Black Garlic Romanesco

Quail Breasts & Eggs w/ Black Garlic & Romanesco

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Quail Breasts & Eggs w/ Black Garlic Puree & Charred Romanesco

Makes 4 Servings

Boneless quail breasts are an easy-to-cook, elegant protein choice for upscale appetizers.  Here’s a fine dining-style one balancing them with a sweet/savory black garlic puree, the luxurious creaminess of sunny side up quail eggs, and the bite of raw radishes.

Quail Breasts & Eggs w/ Black Garlic & Romanesco
  • Black Garlic Puree:
  • ¼ cup Black Garlic cloves
  • 1 Chicken Egg Yolk (ideally pasteurized for safety)
  • 1 tsp Lemon Juice
  • 1 tbsp high quality Olive Oil
  • Hot Garnish:
  • ½ loaf of Rustic Bread, thickly sliced
  • 1 head Romanesco, cut into florets
  • 1 clove of Garlic
  • 1 tbsp 50/50 blend of Neutral-Flavored Oil & Unsalted Butter
  • Cold Garnish:
  • 1 Shallot, peeled & sliced paper thin
  • 2 Radishes (preferably Watermelon Radishes), thinly sliced
  • Salt & Pepper



In a blender puree together the black garlic, chicken egg yolk and lemon juice until smooth. Continue to blend while drizzling in the olive oil.


Get a large pan oiled with the oil/butter mixture very hot. Saute the Romanesco florets in the mixture until lightly charred.


Remove the romanesco from the pan, then add additional oil as needed & toast the bread slices until golden brown, adding the garlic clove to the oil near the end.


Heat a separate heavy pan over medium heat with the two tablespoons of oil. Add the quail breasts, skin-side down. Press them down into the surface of the pan while cooking to ensure the skin crisps up.


Once the breasts are half-cooked, flip them & add the butter and fresh thyme to the pan. Once the butter has melted, use a spoon to continuously baste the quail breasts with it as they finish cooking.


Crack the quail eggs into a hot nonstick pan & cook them sunny side up. Season with finishing salt.


Slice the quail breasts.


Spread some of the black garlic puree on each piece of bread. Top each piece with Romanesco & quail breasts, then some radish & shallot, then a quail egg. Season to taste & serve.

Recipe by Jake Vorono

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