I saw some quail eggs at my local market when I went shopping with Kimi and decided to pick some up. They were so cute and since I have never cooked with them before I thought I make it easy on myself and make it a breakfast/brunch item. This is an easy dish to make and it’s so darling! I had some leftover mini heirloom tomatoes I garnished this with. A no muss no fuss dish. Of course, you would need to have other breakfast items to accompany with this egg cup.
- 1 tube (8 ounces) of crescent rolls
- 12-16 quail eggs
- fresh chives, finely chopped
- fleur de sel
Preheat the oven to 350 degrees F. Grease baking cups in the mini muffin pan.
Roll out crescent rolls and cut each triangle in half. Line the muffin pan cavities with the dough. Using your fingers to pat down the dough and cover as much surface area as you can. Using a paring knife or a small knife to crack the quail egg and drop one egg into each muffin cup. Sprinkle chopped chives on top.
Bake for 10-13 minutes or until desired doneness. Sprinkle with fleur de sel on top before serving.