Comfort-Style Garlic-Butter Quail Eggs with Roasted Broccoli

Ingredients

• 18 Quail eggs
• 4 cups Broccoli florets
• 2 tbsp Olive oil
• 4 tbsp Unsalted butter
• 3 cloves Garlic
• 1 tsp Black pepper
• 1/2 tsp Salt
• 1/2 cup Chicken broth (low-sodium)
• 1 tbsp Lemon juice(optional)
• 1/4 tsp Red pepper flakes(optional)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss broccoli with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper. Spread on a sheet pan and roast for 20 minutes, stirring once halfway.

2. 2

   While the broccoli roasts, mince garlic. Pat quail eggs dry. Heat 3 tbsp butter in a large skillet over medium-low heat until melted and foamy.

3. 3

   Add garlic to the butter and cook 30–45 seconds until fragrant (do not brown). Carefully add quail eggs and pan-baste: spoon hot garlic butter over the tops for 3–4 minutes, until whites are set and yolks are still runny. Season with remaining salt and black pepper.

4. 4

   Add chicken broth to the skillet and simmer 2–3 minutes, scraping up browned bits. Stir in lemon juice and red pepper flakes if using. Spoon roasted broccoli onto plates and spoon garlic-butter pan sauce over and around the eggs.