Hello, friends. I’m writing from a motel in a truck stop along the I-5, somewhere in central California. I think I’ve mentioned before my fondness for little respites in places most people think of as nowhere. Because sometimes what I need is a little heat, an uninterrupted sky, and a swimming pool. And I’ve got those in spades.
It’s something of a working vacation: I’m finishing up a rather large project and wanted a place with fewer distractions and some simple rewards for my efforts.
The last few weeks have been busy, unbelievably so – lots and lots of food being cooked and photographed, much of it rich and generously flavored. When I am in the midst of so much flavor overload, I find myself wanting the simplest of foods: a bowl of oatmeal, some roasted vegetables with olive oil, salt and pepper, an egg on toast. They are the antidote to a saturated palate. Who would think that an egg on toast could be so refreshing?
And I bought these beautiful quail eggs mostly because they are striking in their dappled patterns, and I have always been curious about them. Flavor wise there is little difference between these and a hen’s egg. While quail and fava greens might seem like a fancy version of simple, the essence of this lunch is anything but: just two slices of toast, a mess of sauteed greens, a slather of yogurt, an egg. Enjoy.
QUAIL EGGS WITH FAVA GREENS ON TOAST
For each serving:
2 slices bread
2-4 quail eggs
2 teaspoons olive oil
2 cups fava greens (or spinach, or arugula)
1 clove garlic, minced
1 teaspoon chopped, fresh thyme
2 tablespoons strained yogurt
sea salt + black pepper to taste
Bring a small pot of water to a simmer. When simmering, gently lower the quail eggs into the water with a slotted spoon. Have a timer ready. They need only about 2.5 minutes for a soft-boiled egg.
Remove eggs from heat, plunge in an ice bath until cool, and peel.
Meanwhile, warm a skillet over a medium flame. Add the olive oil, garlic and thyme and stir. After the garlic is fragrant, add the fava greens and stir until they’re soft, about three minutes.
Toast your bread.
Divide the greens equally on each slice of bread. Slather one tablespoon of yogurt on each. Slice the quail eggs in half lengthwise and place on toast. Finish with some coarse salt and a generous grind of black pepper.