Description
An indulgent, swoon-worthy appetizer
Ingredients
Scale
- 1 dozen quail eggs
- 1 White Bruschetta
- 1 bunch thinnest asparagus you can find, trimmed and cut into two inch pieces
- Half a jar of truffle paste
- Salt & pepper
Instructions
- Boil 3 cups water in a saucepan.
- Gently place quail eggs in and cook for exactly 2 minutes 30 seconds.
- When timer rings remove eggs immediately with a slotted spoon and then plunge into cold water to stop the cooking process.
- Add asparagus to boiling water and cook for 1 minute.
- Remove asparagus with slotted spoon and plunge into cold water. Drain and set aside.
- Meanwhile, slice the bruschetta into 1cm slices and place under hot grill.
- Grill for 3-5 minutes under high, until bruschetta is nicely and evenly toasted.
- Remove to chopping board and spread with truffle paste.
- Roll quail eggs gently on the kitchen bench to crack and then carefully peel, rinsing under the tap to remove all shell fragments.
- Cut into half and then arrange half an egg on top of the bruschetta with three pieces of asparagus.
- Season with freshly ground pepper and sea salt if desired.
- Prep Time: 10 mins
- Cook Time: 8 mins