QUAIL AND EGG ON CREAMED SPINACH

QUAIL AND EGG ON CREAMED SPINACH image

Number Of Ingredients 25

EGGS:
4 eggs
Flour, for dredging
Salt and freshly ground black pepper
1/2 cup bread crumbs
2 eggs, lightly beaten
QUAIL:
4 quails
Salt and freshly ground black pepper
1 tablespoon canola oil
GARNISH:
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 clove garlic, minced
2 tablespoons olive oil
Salt and freshly ground black pepper
CREAMED SPINACH:
2 pounds fresh spinach, washed and tough stems removed
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons butter
1 shallot, chopped
1 clove garlic, minced
Salt and freshly ground black pepper

Steps:

Cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Preheat the oven to 350 degrees F. Season the quails with salt and pepper. In a large oven-proof 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. For the creamed spinach: 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. 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. 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. UFry the eggs for about 1 minute at 350F, or just until the crust is lightly brown.