These are best eaten warm, so prepare them in advance and when ready to serve, crack in your quail eggs and pop them in the oven. Choose medium-sized potatoes to allow room for the egg.
Time: 1 hour
- 12 medium-sized Charlotte potatoes, (or other waxy new potato)
- 1/2 tablespoon olive oil
- 30g finely grated cheddar
- 2 tablespoons soured cream, plus extra to serve
- handful snipped chives
- 2 spring onions, trimmed and finely chopped
- 24 quail eggs
- freshly ground black pepper
Preheat the oven to 220°C. Place the potatoes on a baking tray, drizzle with oil and season with salt and pepper, and roll around to cover. Roast for 45 minutes until crisp and golden. Remove and set aside until cool enough to handle. Cut each potato in half lengthways and with a small teaspoon, scoop out the flesh into a bowl, leaving a good amount around the edges to support the skins.
Mash the potato flesh a little with a fork to get rid of any large lumps then fold through the grated cheese, soured cream, chives and spring onions. Season with salt and pepper.
Scoop the potato mixture back into the skins, make a depression in the middle of each one (in which you’ll bake the eggs) and place on a baking tray. Crack each egg in turn, letting a little of the white drain into a bowl, before filling the potato skins. Season with a little salt and pepper.
Bake in the oven for 8 minutes, or until the egg whites have set. Remove and serve while warm with soured cream for dipping.
Recipe taken from Posh Eggs
Eggs are a kitchen basic. Most people buy them, and use them as a standby – a quick omelette, scrambled eggs or the good old full English breakfast. Posh Eggs makes the humble egg the star of the show, with 70 recipes that make a meal out of this easy ingredient. From hearty dishes like Mediterranean red pepper eggs with tahini yoghurt, to healthy salads like Quail's eggs, beetroot and tarragon, you'll never again be stuck for a quick and original idea for mealtimes. Whether it's a classic Spanish tortilla with an oozing middle, or an unctuous soft-boiled egg on top of udon broth, there's nothing that can't be improved by the addition of an egg. With a guide to the basics of cooking eggs, plus a photo for every single recipe, this is the ultimate cookbook gift or self-purchase for egg addicts, expert chefs and novices alike.
You can purchase Posh Eggs at cooked.com.
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