We have some wonderful friends in town who have quails and they gave us some eggs to cook with. I was a little intrigued because I wondered what one typically makes with quail eggs. Doug has tried to make deviled quail eggs (it didn't turn out so well) and we've fried them up to put on top of a burger (VERY good) but I wanted to do something a little fancier. Let's just say I failed.
First off, let me say, I know. I know I burnt the bacon. apologies, but I don't think that would have saved this recipe. Not to say this was a bad recipe, it just tasted exactly like what it's called: avocado and egg. The original did call for dill seasoning but since everyone in our family hates dill (unless it's a pickle), I decided to leave it off.
- 2 avocados
- 2 or 4 quail eggs
- salt and ground pepper
- 2 slices cooked bacon, chopped
Preheat oven to 350 degrees. Pit the avocado: hold it horizontally, inserting a knife blade (not just the tip) all the way until you hit the pit. Move the avocado in a circular motion to let the knife run all the way around the avocado to slice it in half. Remove the knife and twist the avocado halves in opposite directions to make it come apart. Act as if you are slicing the pit in half with the knife and pull. The pit will come out with the knife.
Depending on the size of the pit, use one or two eggs per avocado. You may need to scrape some flesh out to make the pit hole bigger. Crack an egg into each hole. Season with salt and pepper. Bake 18-20 minutes, until the egg white has set. Serve hot from the oven, garnished with bacon bits.
Serves 4
Prep Time: 5 minutes
Total Time: 25 minutes
Recipe from GoodyFoodies
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