Skip to content
Truffled Quail Eggs recipe by GA

Truffled Quail Eggs


- Bread (peasant, rye, or country bread)

- 12 quail eggs

- Fresh Black Winter Truffles (1 or 2 ounces)

- Parmesan cheese


- Slice bread thinly and toast.

- Spread Black Truffle Butter on bread.

- Place thinly sliced black winter truffles atop the butter.

- Place quail eggs in boiling water for 2 minutes. Remove from water and peel carefully. The white should be done, the yolk should be runny.

- Cut the eggs in half and place atop the sliced truffles.

- Final touch, add a few drops of black truffle oil and sprinkle with parmesan cheese.

- Ready to Serve.

Enjoy! :)

Follow our journey