Quail & Egg on creamed spinach

Easy, Moderate, Complex
Yield : 4 servings


  • For the eggs:
    • 4 eggs
    • Flour for dredging
    • 1/2 cup bread crumbs (125 ml)
    • 2 eggs, lightly beaten
    • Salt and pepper
  • For the quail:
    • 1 tablespoon canola oil (15 ml)
    • 4 quails
    • Salt and pepper
  • For the herb garnish:
    • 2 tablespoons olive oil (30 ml)
    • 1 tablespoon flat parsley, chopped (15 ml)
    • 1 teaspoon basil leaves, chopped (5 ml)
    • 1 teaspoon fresh thyme, chopped (5 ml)
    • 1 clove of garlic, minced
    • Salt and pepper
  • For the creamed spinach:
    • 2 pounds fresh spinach, washed and tough stems removed (1 kg)
    • 1 cup heavy cream (250 ml)
    • 1 tablespoon Dijon mustard (15 ml)
    • 2 tablespoons butter (30 ml)
    • 1 shallot, chopped
    • 1 clove of garlic, minced
    • Salt and pepper


  1. For the eggs, cook them for about 5 minutes in boiling water for a soft boiled egg.  Drain and cool the eggs in icy cold water then remove the shell.
  2. Put the flour in a bowl and season with salt and pepper. Put the breadcrumbs in a separate bowl and the beaten eggs in a third bowl.
  3. Take the eggs and coat them in the flour mixture, the beaten eggs, then the breadcrumbs.  Keep them in the refrigerator until ready to fry.
  4. For the quails, using a sharp knife slice straight down the breastbone 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.
  5. For the herb garnish, mix the olive oil with the herbs and garlic in a bowl. Season with salt and pepper.  Put aside.
  6. Preheat oven to 350˚ F (180˚ C).
  7. Season the quails with salt and pepper.  In a large ovenproof 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.
  8. 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.
  9. 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.
  10. 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.
  11. Using a deep fryer, heat the oil at 350°F (180 °C). Fry the eggs for about 1 minute or just until the crust is lightly brown.
  12. 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.