Ingredients

The following ingredients have 12 Servings
  • 12 quail eggs, hard boiled and peeled
  • ½ pound low sodium breakfast sausage
  • 1 cup seasoned breadcrumbs
  • ½ cup grated parmesan cheese, divided
  • salt and pepper to taste
  • 1 quart oil for frying

Instruction

  • Pour oil into a large pot and begin preheating on medium-high heat.
  • Place about 1 tablespoon of sausage, evenly, around each quail egg, forming a thin meatball-like layer around the eggs.
  • Place breadcrumbs and ¼ cup parmesan into a shallow dish and gently roll eggs in mixture until fully coated.
  • Once oil has reached 350° F, fry eggs in two batches, for 5 minutes.
  • Drain on paper towels and season with salt and pepper.
  • Finish with a sprinkle of the remaining ¼ cup of parmesan and serve on cocktail picks.