Scotch quail egg salad

Recipes / Eggs

Make this special dish a part of an indulgent weekend lunch perfect for friends.

Recipe «Scotch quail egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 12 quail eggs, 2 tbsp plain flour, 1 egg, beaten, 1 3/4 cups panko breadcrumbs, 1/4 cup olive oil , 3 good-quality pork sausages, 1/4 cup sunflower oil, plus extra to deep-fry, 4 bacon rashers, cut into thin strips , 150g mixed mushrooms , sliced if large, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 6 tarragon sprigs, 1 garlic clove, finely chopped, 100g mixed salad leaves & edible flowers.

Ingredients:

  • 12 quail eggs 
  • 2 tbsp plain flour 
  • 1 egg, beaten 
  • 1 3/4 cups panko breadcrumbs 
  • 1/4 cup olive oil 
  • 3 good-quality pork sausages 
  • 1/4 cup sunflower oil, plus extra to deep-fry 
  • 4 bacon rashers, cut into thin strips 
  • 150g mixed mushrooms , sliced if large 
  • 1 tbsp white wine vinegar 
  • 1 tsp Dijon mustard 
  • 6 tarragon sprigs 
  • 1 garlic clove, finely chopped 
  • 100g mixed salad leaves & edible flowers 

Instructions

  1. Place quail eggs in a large pan of cold water, bring to the boil, and cook for 3-4 minutes for soft-boiled. Drain and refresh under cold water, then peel. Place the flour, beaten egg and breadcrumbs in separate bowls.
  2. Remove sausage skin and divide meat into 12 portions. Flatten each portion to about 1cm thick, then wrap meat around an egg and roll to enclose. Coat the egg in flour, then in beaten egg, then crumbs. Repeat with remaining quail eggs.
  3. Half fill a deep-fryer or large pan with sunflower oil. Heat to 190°C (a cube of bread will turn golden after 30 seconds). In batches, deep-fry eggs for 3-4 minutes until golden. Drain on paper towel.
  4. Meanwhile, heat 1 tablespoon oil in a frypan over medium heat. Add the bacon and cook, stirring, for 2-3 minutes until crispy. Drain on paper towel. Set aside.
  5. Add mushrooms to the pan and cook over medium-high heat for 2-3 minutes, stirring, until softened. Set aside.
  6. Whisk vinegar, mustard, tarragon, garlic, sunflower oil and remaining olive oil together in a small bowl. Season.
  7. Divide the salad leaves among plates. Top with bacon, mushrooms and halved Scotch eggs, then drizzle with dressing.