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For the eggs:
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Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper.
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Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry.
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4
For the quail:
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Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
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For the herb garnish:
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Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside.
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8
Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
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For the creamed spinach:
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Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
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Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown.
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For serving:
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Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.
