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Quail's Eggs in Basalmic Vinegar 


  • average size onion
  • 1 tablespoon butter
  • 50 ml basalmic vinegar

Temperature: 360 ° F


Peel and finely chop 1 average sized onion. Fry in a pan with 10g (1tbsp) of butter. Deglaze the bottom of the pan with 50ml of basalmic vinegar, leaving the vinegar to evaporate completely. Season to taste. Place the onions in the appetizer dishes, then break a quail?s egg over the top of each one. For a little single cream over the top and season lightly. Cook for 4 mins at 180°C / 360°F (gas mark 6). Once taken out of the oven, pour a few drops of basalmic vinegar over the top.

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