Noodle nests with morels and quail eggs

Noodle nests with morels and quail eggs

Total: 55 min. | Active: 40 min.
Nutritional value / person: 417 kcal
, Fat: 15 g
, Carbohydrate: 47 g
, Protein: 19 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

250 g wide noodles (e.g. fettucine)
salted water, boiling
½ tbsp butter
3 spring onions incl. green parts, cut into thin strips, reserving a little of the green parts
20 g dried morel mushrooms, soaked, drained, cut into pieces
1 dl water
3 tbsp white vermouth (e.g. Noilly Prat)
125 g cream cheese with garlic and herbs (e.g. Cantadou)
150 g baby spinach
½ tsp salt
a little pepper
a little butter
8 quail eggs
a little salt and pepper to taste
a little nutmeg
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How it's done

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Cook the noodles in salted water until just al dente, rinse in cold water, drain. Heat the butter in the same pan. Briefly sauté the onions, add the morels and continue to cook. Remove the pan from the heat. Add the water, vermouth and cream cheese. Melt the cream cheese. Carefully stir in the spinach, reserved onion greens and drained noodles, season. Using a ladle and a steak knife, spin 8 nests and place on a baking tray lined with baking paper.

Gratinate for approx. 15 mins. in the centre of an oven preheated to 180°C. Heat the butter in a non-stick frying pan. Reduce the heat. Crack the eggs one at a time, add to the pan. Fry over a medium heat for approx. 3 mins. Carefully arrange the quail eggs on top of the noodle nests, season.

Good to know
Serve with: Spring salad.


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