for 4 person

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

How it's done

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.

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