Surprise bread rolls with quail’s eggs and black olives
Ingredients
For
6
personnes
- 6 rolls
- 18 quail’s eggs
- 1 to 2 slices of smoked trout
- 1 tablespoon of Nyons olive oil PDO
- About ten Nyons black olives PDO
- 1 tub of crème fraîche
- Salt, pepper
Tip
For these surprise bread rolls with quail’s eggs and black olives, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You can also use an olive oil from Nice PDO.
Instructions
- Stone the black olives, slice them and leave them to dry on a baking tray (they should be hard and crisp to the touch).
- Cut off the tops of the bread rolls. Scoop out the soft inside.
- Crack the quail’s eggs into a saucer and gently pour them into the bread rolls (3 per roll) without breaking the yolks.
- Cut the smoked trout into thin strips. Mix them with the cream, season with a little salt and pepper, then pour over the quail’s eggs.
- Place the rolls on a baking tray lined with baking paper.
- Bake for 10 to 15 minutes until the eggs are cooked.
- Meanwhile, grind the black olives into a powder.
- Drizzle a little olive oil over the surprise bread rolls as soon as they come out of the oven, replace the tops on the rolls, sprinkle with ground black olives and serve immediately.
Tip
For these surprise bread rolls with quail’s eggs and black olives, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You can also use an olive oil from Nice PDO.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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