Baked Quail Eggs

Ingredients

• 1 tsp truffle oil
• 8 quail eggs
• 4 tbsp soy cream
• Salt
• Pepper
• 0.5 bunch Chives

Instructions

1. 1.

   Brush four small shallow heat‑proof ramekins with truffle oil.

2. 2.

   Crack the quail eggs and place two eggs in each ramekin.

3. 3.

   Season the soy cream with a pinch of salt and pepper, then pour over the eggs. Place the ramekins on a baking sheet and bake in a preheated oven at 200 °C (180 °C fan, gas level 3) for 5–6 minutes until soft‑set.

4. 4.

   Wash the chives, pat dry, slice into fine ribbons and scatter over the eggs during the last minute of cooking. Serve with fresh salad and toasted rye bread.