Bird's nests with quail's eggs and cheddar

Name: Bird's nests with quail's eggs and cheddar
Ingredients: 130 g green asparagus; 75 g sprouts (I’ve used onion and radish seed sprouts); 12 quail's eggs; 60 g Castello® Mature cheddar; pepper

1 serving

An exciting play on a delicate dish – our recipe for Bird's nests with quail's eggs and cheddar make for a unique twist on a simple dish. Resting on a nest of fresh vegetables, boiled quail eggs sit aside shavings of cheddar, leaving plenty of room for flavours to flourish on their own.

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ingredients

130 g green asparagus
75 g sprouts (I’ve used onion and radish seed sprouts)
12 quail's eggs
60 g Castello® Mature cheddar
pepper

preparation

Preparation

1. Blanch the asparagus briefly in boiling water for approx. 2 min., then set aside to cool.

2. Boil the eggs for 3 min.

3. Cut the asparagus and Castello® Mature Cheddar into thin strips (it’s easiest to use a peeler).

4. Layer the dish on small plates. Place asparagus on the bottom, then top with the shoots shaped like a little nest. Then top with cheddar and a couple of eggs. Finish with a sprinkle of freshly ground pepper.