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Truffle, Quail Egg and Asparagus Bruschetta

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  • Author: Christina Soong-Kroeger
  • Total Time: 18 minutes
  • Yield: 4 1x


An indulgent, swoon-worthy appetizer


  • 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


  1. Boil 3 cups water in a saucepan.
  2. Gently place quail eggs in and cook for exactly 2 minutes 30 seconds.
  3. When timer rings remove eggs immediately with a slotted spoon and then plunge into cold water to stop the cooking process.
  4. Add asparagus to boiling water and cook for 1 minute.
  5. Remove asparagus with slotted spoon and plunge into cold water. Drain and set aside.
  6. Meanwhile, slice the bruschetta into 1cm slices and place under hot grill.
  7. Grill for 3-5 minutes under high, until bruschetta is nicely and evenly toasted.
  8. Remove to chopping board and spread with truffle paste.
  9. Roll quail eggs gently on the kitchen bench to crack and then carefully peel, rinsing under the tap to remove all shell fragments.
  10. Cut into half and then arrange half an egg on top of the bruschetta with three pieces of asparagus.
  11. Season with freshly ground pepper and sea salt if desired.
  • Prep Time: 10 mins
  • Cook Time: 8 mins
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