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5.0 – 1 reviews •
| Total: |
18 min |
| Prep: |
18 min |
| Yield: |
6 appetizer portions |
Ingredients
- 9 quail eggs at room temperature, see cook’s note
- 6 slices Serrano ham, see cook’s note
- 2 black olives
- 18 thin asparagus tips, blanched until just tender
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon sherry vinegar
- 1 whole small egg
- 1/3 cup sunflower oil
- 3 tablespoons walnut oil
- Salt and pepper
Instructions
- Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.
- Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
- Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
233 |
| Total Fat |
22 g |
| Saturated Fat |
3 g |
| Carbohydrates |
1 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
7 g |
| Cholesterol |
144 mg |
| Sodium |
444 mg |
