Asparagus & Soft Boiled Guinea Fowl Eggs Recipe
Guinea fowl eggs are delicious soft boiled, and in fact my favourite soft boiled egg. TopVeg suggested that I try serving soft boiled guinea fowl eggs with asparagus so here is the recipe.
Asparagus & Soft Boiled Guinea Fowl Eggs
Ingredients
- Bunch of asparagus tips. (5/6 per person)
- Bread for toasting. (2 per person)
- Bacon rashers. (2 per person)
- Large tomatoes. (2 per person)
- Guinea fowl eggs. (4 per person)
- Virgin olive oil and balsamic vinegar for seasoning.
Method
- Grill bacon until cooked and crispy or to your liking.
- Grill tomatoes.
- Boil apsaragus until cooked.
- Boil water for guinea fowl egg and then when boiling add guinea fowl eggs which take 3 to 3 and a half minutes to soft boil.
- Let guinea fowl eggs cool and then peel carefully.
- Toast bread.
- Butter the toast and squash tomatoes onto the toast.
- Layer on the grilled bacon rashers.
- Add the asparagus tips.
- Add the guinea fowl eggs to the top of the dish and then cut in half so that the yolk runs onto the dish.
- Sprinkle the dish with a little virgin olive oil and balsamic vinegar to season.
- Enjoy!
Do you have any good recipes for using guinea fowl eggs, if so I’d love to hear them and with your permission feature them here on the Hugo house Recipe Page.
Sending Hugo House Quail Eggs As A Gift To Countryside Connection
It is always nice to send friends a gift and after the help and networking Helene at Countryside Connection has done for farmingfriends and knowing that quail eggs are a favourite with Helene and her husband Alan, I decided to send a surprise gift of my quail eggs to them.
Hugo House Quail Eggs
Here is Helene’s response;
Thanks to your kindness, we had a fantastic lunch on Saturday! I cut out large circles from a loaf of granary bread, toasted the circles then topped each with spinach wilted in a very small amount of olive oil. Each circle was then topped with two fried quail eggs and covered lightly with a homemade cheese and mustard sauce. Alan and I loved it! Today the remaining eggs are being hard boiled to top spinach salads with crispy bacon and crumbled eggs.
I am pleased that Helene and her husband enjoyed the quail eggs as I know that they are partial to these tiny, yet flavoursome eggs and delighted that Helene told me how she used the quail eggs.
