Steak and Quail Eggs

Steak N Quail Eggs

This simple but wonderful dish was made with a previously marinated London broil steak (that I sliced up for breakfast and will have the rest on a salad for lunch during the week). Our Chimichurri sauce was drizzled over the steak. Served alongside some of our home-fried potatoes. 
I have these wonderful neighbors who raise quail and I am the fortunate recipient of these beautiful eggs most all year around. The quail eggs are poached and plated on top of the hash browns. 
Jump to Recipe

Ingredients
  

  • 1 Marinated London Broil Steak Sliced Thin
  • 3-4 Quail Eggs Per Dish
  • 1 Teaspoon White Vinegar
  • Chimichurri Sauce See our recipe
  • Home-fried Potatoes See our recipe

Instructions
 

  • Grill the London Broil and slice thin (3-4 Slices per plate). The steak can be served room temperature.
  • Prep the Chimichurri sauce according to our recipe.
  • Cook your home-fries potatoes according to our recipe.
  • Boil water for the quail eggs and add a tablespoon of vinegar. (This helps the white to stay together in the water).
  • Crack the eggs one at a time and drop into the boiling water.
  • Reduce the heat and only cook each egg for 2-3 minutes as you want the yolk to be lightly cooked but the white firm.
  • Tip: Have your meal plated before dropping the eggs so all you have to do is top the steak with the Chimichurri sauce.

Notes

The consistency of the egg is a bit different from the chicken egg as it holds more yolk than white, however, the flavor is very similar and mild.
The shell is different, aside from being a beautiful speckled design, it is quite thick.
Btw: There are some species of quail, called Bob Whites that lay all white eggs.
 
 
 
For cracking the egg my neighbor bought me a special tool that looks like a strange pair of scissors and it works wonderfully when poaching eggs as we have done here.
Print Recipe Pin Recipe
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here

One Response

5 from 1 vote