Mediterranean Quail Eggs with Lemon-Herb Vinaigrette

Ingredients

• 8 large quail eggs
• 4 cups mixed salad greens(optional)
• 2 slices crusty bread(optional)
• 2 tbsp lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey(optional)
• 1 tbsp fresh parsley
• 1 tsp fresh dill(optional)
• 1 clove garlic
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Carefully add quail eggs and boil for 6 minutes.

2. 2

   While the eggs cook, whisk together lemon juice, olive oil, Dijon, honey (if using), minced garlic, parsley, dill (if using), salt, and black pepper.

3. 3

   Drain eggs and cool briefly under cold running water, then peel. Slice in half or leave whole.

4. 4

   Toss the warm eggs with the lemon-herb vinaigrette. Serve over greens and/or with crusty bread.