The Year In Food » Fine Seasonal Eating

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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.

I-5, sunset

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.

Swimming Pool

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?

Quail Eggs

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.


from Harvard Common Press’s BlogEats: Eggplant, Unexpectedly
from Bon Appetit: 15 Best Instagram Accounts for Food Lovers


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.

  • Brian @ A Thought For Food - Those quail eggs are so beautiful! Looks like we’re both on the road a lot recently! Hope you’re doing well!ReplyCancel

  • Pamela - Lovely pictures, agreed – the quail eggs are beautiful. My next question was going to be the taste, but you answered that already, thank you. :D)ReplyCancel

  • Eileen - Egg and greens on good toast is one of my favorite combinations. Lovely!ReplyCancel

  • Tinabobina99 - I’m off to the store to get fava greens, or spinach if they don’t have it. This really does sound so refreshing! Thanks for sharing.ReplyCancel

  • Lynda - I envy your trip. And those eggs and greens look magnificent.ReplyCancel

  • Nicole @Eat This Poem - The quail eggs are gorgeous! And amen to simplicity, too.ReplyCancel

  • Jeanine - I don’t think anyone else could make a motel truck stop look so dreamy! :)ReplyCancel

  • Katie - I didn’t know you could eat fava greens! I’m glad to find out, as I have a whole mess of fava beans growing in the garden.ReplyCancel

  • charlotte au chocolat - hope you enjoy your vacation (even if you are working)! Heat, endless skies and a pool sound pretty wonderful to me!ReplyCancel

  • Ms. T - Sigh. These photos are a feast and a vacation for my eyes. Thank you for sharing your postcard from nowhere.ReplyCancel

  • ileana - I just bought quail eggs this weekend, and we had them for dinner last night on a breakfast pizza. Thanks for this toast idea. By the way, I have some pheasant eggs, too. Any ideas for those?ReplyCancel

  • la domestique - Love me some quail eggs. They have a way of making toast and greens feel special. Good luck wrapping up your project, and enjoy the sun!ReplyCancel

  • Anna @ the shady pine - Love your pictures! The quail eggs are stunning little gems!ReplyCancel

  • Sasha - And what a motel, what a sky, what a setting! I have a feeling that the picture with the palm reflection is going to be in my head for a while. It is achingly beautiful.

    There is just something about quail eggs. There is a restaurant in Mumbai that uses quail eggs instead of hen eggs in their salad nicoise which I thought always made the salad slightly more elegant, slightly more special. You’ve inspired me to go pick some up to slightly bedazzle my breakfast.ReplyCancel

  • Carrie | acookgrowsinbrooklyn - I’m a sucker for a soft boiled egg with a runny yolk. I have never come across fava greens – I wonder what they taste like?ReplyCancel

  • Sarah - I was JUST talking to someone about quail eggs. How beautiful. And married with one of my favorite meals: greens on toast. This is my kind of dish, Kimberley!ReplyCancel

  • leela - yum! so glad you are clearing your head for your big project.ReplyCancel

  • Gastrofine - I have actually never worked with quail eggs before, but they look incredible. Love the flavor combination here. Think I might try it and add some paper thin slices of red onion as well.ReplyCancel

  • Iris - I love quail eggs and have not had them in sooo long. Inspired to go find some!ReplyCancel

  • Hannah - I want to hear about your big project with rich, generously flavored food! I hope there’s a ‘reveal’ soon. And, of course, lovely post. Love me a runny yolk, I do.ReplyCancel

  • SG - you rule so much. that pool shot is sending me upwards and then downwards into the blue.ReplyCancel

  • sarah - gorgeous, as always. I love that second photo.ReplyCancel

  • Les blogs, les blogs, les blogs ?17 | beautyarchi - […] recette parue sur le blog The Year in Food m’a donné très envie de me faire des tartines œufs/épinards, pourquoi pour le brunch du […]ReplyCancel

  • Juicer - This looks fabulous. I have never tried quail eggs, but I’m ready to give it a go.ReplyCancel

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