Quail Egg Peppers Olives

Quail Eggs w/ Roasted Peppers & Olives

Sarah Mickey All Recipes, Egg Recipes, Pimenton/Paprika Recipes Leave a Comment

Hard-Boiled Quail Eggs with Roasted Peppers & Olives

Makes 4 Servings
wine WINE PAIRING
Sparkling Chenin Blanc

A simple, elegant, tangy-creamy-savory appetizer.

Quail Eggs w/ Roasted Peppers & Olives
INGREDIENTS
  • 1 dozen Quail Eggs
  • 2 Roasted Red Peppers (jarred is ok, or roast your own)
  • 1 handful Pitted Picholine Olives
  • Smoked Paprika or Sweet Pimenton
  • Extra Virgin Olive Oil
  • Sherry Vinegar
  • Salt

DIRECTIONS

1

Put the quail eggs in a small pot of cold water. Bring the water to a boil, reduce the heat to a simmer, and simmer for two minutes.
2

Immediately remove the quail eggs & put them an ice water bath to keep them from continuing to cook.
3

Slice the roasted red peppers & lay them out in a single layer on a plate.
4

Peel the quail eggs & halve them.
5

Sprinkle the quail egg halves and olives across the peppers. Season with salt.
6

Lightly drizzle the plate with sherry vinegar & extra virgin olive oil.
7

Lightly sprinkle with paprika.

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Egg Recipes
Paprika/Pimenton Recipes

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