Ingredients

The following ingredients have 4 Servings
  • 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
  • ½ red onion
  • 3-4 quail eggs
  • Utensils: muffin tin

Instruction

  • Preheat oven to 400 degrees.
  • Sauté 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). Sauté w/ ¾ 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!