Fingerling Potatoes Stuffed with Quail Eggs
Fingerling Potatoes Stuffed with Quail Eggs
Open in full-screen mode

Fingerling Potatoes Stuffed with Quail Eggs

Preparation
20 MIN
Cooking
40 MIN
Makes
12 hors-d'oeuvres
Partager

Ingredients

Preparation

  1. In a pot of salted water, cook the potatoes until tender, place them into cold water to cool them down, and then drain.
  2. Cut each potato in half lengthwise. With a melon baller, remove about 15 ml (1 tablespoon) of flesh in the centre of each potato half. Place on a baking, sliced side up. If necessary, cut a thin slice at the base so that the potato can sit upright. Set aside.
  3. Meanwhile, in a non-stick skillet, brown the chorizo. Transfer to a bowl. Stir in the cream. Season with salt and pepper.
  4. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  5. Spread the cream mixture into the potato cavities. Sprinkle with cheese. Bake for about 15 minutes or until the cheese is golden brown. Remove from the oven and break an egg in each cavity. Continue baking for about 10 minutes or until the desired doneness of the eggs. Sprinkle with chives and pepper. 



Note

Fingerling potatoes, small and elongated, look like ginger root. They have a buttery taste, softer texture, and are less crumbly than traditional potatoes. You can find them in most grocery stores.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum