Name: Quail Eggs with Roasted Asparagus and Prosciutto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 whole Quail eggs; 2 oz Prosciutto; 1 cup Asparagus; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Quail Eggs with Roasted Asparagus and Prosciutto

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Quail Eggs with Roasted Asparagus and Prosciutto

Delicate quail eggs soft-boiled to perfection and served over crisp roasted asparagus spears wrapped in salty, savory prosciutto for a sophisticated start to your day.

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NUTRITION

Protein

35.8g

Fat

31.5g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

12 whole Quail eggs

2 oz Prosciutto

1 cup Asparagus

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and toss them on the baking sheet with olive oil, sea salt, and black pepper.
3
Roast the asparagus for 8 to 10 minutes until they are tender but still have a slight snap.
4
While the asparagus roasts, bring a small saucepan of water to a rolling boil.
5
Carefully lower the quail eggs into the boiling water using a slotted spoon and cook for exactly 2 minutes and 30 seconds for jammy yolks.
6
Immediately transfer the eggs to a bowl of ice water for 2 minutes to stop the cooking process, then peel them very carefully.
7
Divide the roasted asparagus into small bundles and wrap each bundle tightly with a slice of prosciutto.
8
Arrange the wrapped bundles on a plate, top with the halved quail eggs, and finish with a bright squeeze of fresh lemon juice.