The Ultimate Quail Egg Salad Sandwich
Serves 1
Directions
- 1Lay out the bacon and cherry tomatoes on a sheet tray lined with parchment paper.
- 2Bake in an oven at 375F until the bacon is crispy and the tomatoes are soft, flipping the bacon halfway through.
- 3Boil a pot of water and gently add the quail eggs.
- 4Boil the eggs for 3-4 minutes, then remove and place them in an ice bath.
- 5Lightly crack the eggs, such as by shaking them in a jar with a bit of water.
- 6Pinch the wide bottom end of the egg and gently peel away the shell.
- 7Crumble the feta into small pieces and slice the greens of the green onion until you have 1/4 cup.
- 8Combine the peeled quail eggs, crushed bacon, tomatoes, feta, green onion, mayo, and salt in a bowl, then mix and mash thoroughly.
- 9Toast the sourdough bread, add a generous amount of egg salad, and top with extra green onion if desired.
Ingredients
- 24 whole quail egg
- 8 strip bacon
- 12 whole cherry tomato
- 1/4 cup feta
- 3 tbsp mayo
- 1/4 cup green onion
- 1 tsp salt
- sourdough bread
Equipment
sheet trayparchment paperovenpotjarbowl
Tips
- You may want to flip the bacon halfway through baking.
- Shaking the boiled quail eggs in a jar with a bit of water works well for cracking them.
- Add extra green onion as a garnish if desired.
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