French-Savory Quail Eggs with Spinach and Mustard Vinaigrette

Ingredients

• 8 eggs quail eggs
• 4 cups baby spinach
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey(optional)
• 1 clove garlic(optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Add quail eggs and simmer for 4 minutes, then transfer to a bowl of cold water to cool slightly.

2. 2

   While the eggs cook, whisk Dijon mustard, red wine vinegar, olive oil, honey (if using), and grated garlic (if using) with salt and black pepper.

3. 3

   Drain and peel the quail eggs, then halve them. In a skillet, warm the spinach for 2–3 minutes until just wilted.

4. 4

   Toss the warm spinach with the mustard vinaigrette. Top with the halved quail eggs and serve immediately.