Quail eggs baked in mushrooms

Quail eggs are 5 times smaller than chicken eggs. In addition, they contain less cholesterol and are becoming increasingly popular in the kitchen.

Ingredients:

16 pcs quail eggs 16 pcs champions (same size) 50 g of ham parsley butter pepper salt

Procedure:

1. Peel the mushrooms, break off the legs and cut out the skins with a spoon
2. Make small bowls
3. Finely chop the legs and peelings, saute in butter with chopped ham and chopped parsley, salt and pepper the mixture
4. Place the sauteed mixture in the bottom of the mushroom bowls and crack quail eggs on top
5. Arrange the mushrooms in a buttered baking dish and lightly salt and pepper the eggs
6. Bake in the preheated oven until the mushrooms are soft and the eggs are set, about 15 minutes.

Recommendation:

Serve as an appetizer, breakfast, snack or light dinner with pastries.