Italian Quail Eggs on Toast with Basil Pesto

Ingredients

• 8 large quail eggs
• 2 slices bread
• 2 tbsp basil pesto
• 2 tbsp Parmesan cheese, shaved
• 1 tsp olive oil(optional)
• 1/8 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Bring a small pot of water to a gentle boil. (Prep: 10 minutes total includes toasting and soft-cooking.)

2. 2

   Toast the bread until golden, about 2–3 minutes, then set aside.

3. 3

   Carefully lower the quail eggs into the simmering water and soft-cook for 4 minutes, then remove to a bowl of cool water for 30 seconds to stop cooking.

4. 4

   Peel the eggs, season lightly with salt and black pepper, and place them on the toast.

5. 5

   Spoon basil pesto over the eggs and top with shaved Parmesan. Serve immediately.