Duck! It’S Baby Eggs In Onion Nests!
- Olive oil (extra virgin)
- 1 very large or 2 medium yellow onions
- Duck breast - cured and dried (I got mine from "Fabrique Delices" or in the alternative you could use proscuitto)
- 3/4 teaspoon sea salt
- a pinch of sea salt
- fresh ground pepper
- 2 handfuls baby spinach
- 1/2 red onion
- 3-4 quail eggs
- Utensils: muffin tin
- Preheat oven to 400 degrees.
- Saute red onion in enough olive oil to cover bottom of pan until translucent and slightly golden. Add spinach and a pinch of sea salt and toss lightly to coat spinach until spinach is softened and just begins to wilt. Turn off heat and set aside.
- Slice yellow onions as thin as possible (or use a mandolin if you have). Saute w/ 3/4 tsp. sea salt over medium high heat in enough olive oil to cover bottom of pan until crisp and deep caramel/mahogany in color (almost on the verge of getting burnt, but not quite).
- Take out a muffin tin and place a small portion of the browned yellow onions in each of three or four muffin tins. Press against sides to cover entire bottom and sides of tin. Add a layer of cooked spinach/red onion mixture; smooch out again and add the smoked duck breast (or proscuitto ); pressing against the sides firmly. Crack a quail egg on top of each "nest."
- Bake in 400 degree oven for 7-8 minutes - until whites are cooked and yellows are still golden and silky.
- Remove from muffin tins (carefully) using a rounded tablespoon; top with fresh ground black pepper. Serve and enjoy!
olive oil, very, could, salt, salt, fresh ground pepper, baby spinach, red onion, eggs, muffin tin
Taken from food52.com/recipes/3252-duck-it-s-baby-eggs-in-onion-nests (may not work)