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Quail Egg-Prosciutto Appetizer Recipe

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Little quail eggs make an unusual, but delicious appetizer or breakfast dish when served with thin slices of prosciutto on toasted English muffins.
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Servings:
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Ingredients
  • 8 ounces prosciutto, sliced paper thin
  • 2 green onions
  • 4 teaspoons margarine or butter
  • 8 quail eggs
  • 4 English muffins, halved and toasted
  • salt and pepper to taste
Container:Skillet
Directions
PREP
15 mins
COOK
15 mins
  • Slice proscuitto very thin, mince the green onions, and set aside.
  • Fry the quail eggs in butter until the white is set. Season with salt and pepper and set aside. With a round cutter, 1½"-2" in diameter, cut each toasted muffin. Sprinkle green onions on muffin, place prosciutto on the bed of onions, and top with quail egg. Garnish as desired.
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