Crostini With Quail Eggs – very simple to make, perfect for brunch.

This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make CookingLSL possible!

Crunchy bread, fresh tomatoes and mozzarella cheese, fried quail eggs and crunchy salted almonds – an explosion of flavors and textures.

Breakfast or brunch? I love brunch, because I usually take the time to cook fun meals, a little different from my ordinary breakfast, but still delicious. Sweet and savory dishes and fun drinks, this is what the perfect brunch menu should be.

With Mother’s day around the corner, I decided to share with you this recipe for breakfast/brunch crostini with quail eggs.

I know that quail eggs aren’t widely available, but you can always check your local Farmer’s Market (opening soon) or organic foods store. Luckily there is a store in my neighborhood, that usually carries quail eggs. I prefer them boiled, but for these crostini, I had to fry them. Because runny yolk in combination with crusty bread is always a winner. And I hope you like these just as much as I do! Serve them at brunch and any upcoming party, spring/summer celebration.

These really don’t take a long tome to make.

How long to boil quail eggs?

Start by lightly spraying the bread with olive oil and toasting it in the oven until golden. Then let it cool a little. In the mean time fry the eggs.You can fry the quail eggs 2-3 at a time in a large non-stick pan. Add 1 egg to each slice of bread. Top with cherry or grape tomatoes cut in half and some ciliegine (small) fresh mozzarella balls.

To add some nutty flavor and crunch I topped these crostini with some chopped Roasted Salted Blue Diamond Almonds. They just taste and look better that way.

If you can’t wait till Mother’s day, go ahead and make these for yourself, you won’t regret it!

5 from 1 vote

Crostini With Quail Eggs {Perfect For Brunch}

By Lyubomira from CookingLSL

Crostini With Quail Eggs – very simple to make, perfect for brunch.

Prep: 20

Total: 20

Servings:

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Ingredients

Instructions

Preheat oven to 375 F.
Place baguette slices on a baking sheet and lightly spray with olive oil. Season with salt. Bake for 15-20 minutes until golden. Let them cool for 10 minutes at room temperature.
Fry the quail eggs in a non-stick pan over medium heat, cook for 2-3 minutes. (I prefer runny yolk and it takes 3 minutes to cook. If you’d like your egg yolk hard, cook for a longer time or cover with a lid to make sure it is cooked through).
To assemble the crostini: Place 1 egg over each slice of bread. Top with tomatoes, mozzarella and arugula. Sprinkle some chopped almonds on top. Serve.

Nutrition

Calories: 132kcal, Carbohydrates: 16g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 269mg, Potassium: 91mg, Vitamin A: 195IU, Vitamin C: 3.9mg, Calcium: 80mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.