Quail Eggs Benedict

We always have questions about quail eggs.  They are so beautiful they don't look edible.  But, they are and so good for you too! 
We've had some of our market friends take wonderful pictures of them!


Cass Greene Photography




photo by Jim Singh - Little Italy Mercato

 Quail Eggs have wonderful nutritional value, especially hand raised, well fed birds like the ones at Spur Valley Ranch.  I encourage you to research their value for yourself and you will be amazed at what you learn!

Here is a wondeful colorful recipe that is great for an appetizer, brunch, breakfast or any time meal.  Light and simple and oh so beautiful!

Quail Eggs Benedict (or Green Eggs and Ham at our house ;) )
a creation by our very own Alex Castillo

Spur Valley Ranch Quail Eggs - one for each appetizer
Bread (we used whole wheat toast cut into circles)
Canadian Bacon (or other thin sliced meat)

Pesto sauce:
1/4 c. Fresh Cilantro
1 Anaheim (or other mild) Chili
1tbs Olive Oil
1 lime, juiced.

Equipment:
blender/food processor

To make the Cilantro Lime pesto, add cilantro, chili (cut in half with seeds removed), olive oil and juice from one lime (no seeds).  Blend with a food processor (we used a stick blender) until smooth about 1 minute.  Set aside.

Toast or warm your bread.  We chose regular wheat toast cut into 3" circles with a cookie cutter.  But you can use english muffin, tortillas, pita bread, french bread, crackers etc.

Prepare your quail eggs by carefully cracking the contents out of the shell.  We chose to fry them sunny side up, but you can choose your favorite method such as poaching or scrambling.  At the same time you can heat up your Canadian bacon (or other meat or tofu, bacon, avocado, cheese etc. ).

Assemble your Quail Eggs benedict by layering a piece of toast, canadian bacon, egg and drizzling with the pesto sauce.  Serve with fresh fruit and veggies and garnish with a sprig of cilantro.

Enjoy and let us know if you try our recipe!