Hard-Boiled Quail Eggs with Roasted Peppers & Olives
Makes 4 Servings
|Sparkling Chenin Blanc|
A simple, elegant, tangy-creamy-savory appetizer.
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.
Immediately remove the quail eggs & put them an ice water bath to keep them from continuing to cook.
Slice the roasted red peppers & lay them out in a single layer on a plate.
Peel the quail eggs & halve them.
Sprinkle the quail egg halves and olives across the peppers. Season with salt.
Lightly drizzle the plate with sherry vinegar & extra virgin olive oil.
Lightly sprinkle with paprika.