Quail Eggs with Olive Paste

1. 1

   In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes.

2. 2

   Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled.

3. 3

   Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled.

4. 4

   Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs.

5. 5

   Garnish the egg halves with the thyme sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.