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.

It is a working farm with 250 acres of arable and grassland. The farm grows arable crops and keeps a herd of 90 mixed breed beef cattle. In the last five years, poultry have been reintroduced to the farm, initially, inorder to supply the family with their own eggs. This interest in poultry quickly developed further and guinea fowl were introduced to the farm and are now successfully reared for their eggs, along with quail and khaki campbell ducks. In mid 2007, Saddleback pigs were re-introduced to the farm and the two Saddlebacks sows have now produced three litters of piglets which have been sold for breeding and fattening.

Welcome to Hugo House you can take a virtual tour of the farm here.