The Ultimate Quail Egg Salad Sandwich

Ingredients

• 24 Spring Creek Quail Eggs
• 8 Strips Bacon
• 12 Cherry Tomatoes
• 0.25 cup Feta (crumbled into small pieces)
• 3 tbsp Mayo
• 0.25 cup Green Onion (sliced greens)
• 1 tsp Salt
• Sourdough Bread (toasted for serving)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Begin by laying out your 8 strips of bacon on a sheet tray lined with parchment paper, alongside the 12 cherry tomatoes.

3. 3

   Bake in the oven for 35-45 minutes, until the bacon is crispy and the tomatoes are soft. You may want to flip the bacon halfway through the cooking time.

4. 4

   While the bacon and tomatoes are cooking, bring a pot of water to a boil.

5. 5

   Gently place the 24 quail eggs into the boiling water and allow them to boil for 3-4 minutes.

6. 6

   Remove the eggs from the boiling water and immediately place them in an ice bath to stop the cooking process.

7. 7

   To peel the quail eggs, begin by lightly cracking them. Shaking them in a jar with a bit of water works well to loosen the shells.

8. 8

   Once lightly cracked, pinch the bottom end of the egg (the wide end) and gently peel away the shell until all quail eggs are peeled.

9. 9

   Crumble the feta into small pieces and slice the greens of the green onion bunch until you have 1/4 cup.

10. 10

    Combine the peeled quail eggs, crushed bacon, roasted tomatoes, feta, green onion, 3 tbsp mayo, and 1 tsp salt into a bowl.

11. 11

    Mix and mash the ingredients thoroughly until well combined.

12. 12

    Toast your sourdough bread, add generous amounts of the egg salad, garnish with additional green onion if desired, and enjoy.

Notes

If you cannot find quail eggs, regular chicken eggs can be substituted, though the richness and texture will differ. For the peeling process, the author suggests shaking the eggs in a jar with water to make the shells easier to remove.

Nutrition per serving

• main
• sandwich
• lunch
• quail eggs
• egg salad
• baked
• breakfast