Quail Eggs with Wilted Arugula, Squash, and Toasted Baguette Rounds
This recipe makes a nice casual dinner party starter. The combination of orange blossom honey and lemon adds a great flavor to the squash. Serves 4-6
Ingredients
- 6 quail eggs
- 5 baby green squash , trimmed, halved lengthwise, and sliced 1/2-inch thick
- 2 cups arugula
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange blossom honey
- 2 tablespoons extra-virgin olive oil , plus additional for serving
- 6 thick rounds cut from a baguette , toasted
- Sea salt and freshly ground black pepper
Instructions
- In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the arugula to the skillet, season with salt and pepper, and cook for approximately 4 minutes or until just wilted, stirring. Transfer to a warm bowl.
- Add the squash to the skillet, season with salt and pepper, and cook for 2 minutes, stirring occasionally. Add the lemon juice and the honey to the skillet. Continue to cook for 5 minutes longer, stirring. Remove from the heat. Add the squash to the bowl with the arugula and toss to combine. Set aside.
- Poach the quail eggs.
- Transfer the arugula and squash to a serving dish. Arrange the baguette rounds on the serving dish. Put the quail eggs on top of the arugula. Sprinkle with black pepper, if desired, and drizzle a little olive oil over the top. Serve immediately.
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