Truffled Quail Egg Toasts
D'Artagnan chef bio | Yield: 15 toasts
This easy toad-in-a-hole recipe with brioche, black truffle butter, and quail eggs will make 15 toasts; serve 2-3 per person as an hors d'oeuvre.
- Cut the brioche into slices about 1/4 inch thick. Using 2 biscuit cutters (or a doughnut cutter) cut each slice into the ‘frame’ and set aside.
- Get your mise en place together because the rest of preparation happens fast & the toasts should be served hot. Open the quail eggs but keep them in the carton. Open each egg by carefully but swiftly hitting it about 1/3 of the way down the pointed end with a sharp paring knife. Remove the top and place each egg carefully back in the carton.
- These are best cooked in batches a la minute – just make sure each batch has at least 1 toast per guest. Heat a large frying pan over medium-high. Add a knob of truffle butter and place the brioche circles in the pan, swirling around in the butter to coat. Cook until golden brown then flip. As soon as you flip each circle, empty a quail egg gently into the center. You’re going to cook these until the whites are just set and the bottoms are golden. Remove the toasts to a serving dish and sprinkle with Maldon salt. Serve immediately.