Quail Egg Scramble with Avocado and Mozzarella
2 servings
7 minutes
Scrambled quail eggs with avocado and mozzarella is a refined dish of French cuisine that combines the softness of eggs, creaminess of cheese, and tenderness of avocado. Whipped quail eggs create a delicate texture that pairs beautifully with melted mozzarella. Avocado drizzled with lemon juice adds freshness and a slight tanginess, while grainy mustard and balsamic sauce introduce spicy notes. The dish is perfect for a morning breakfast or light dinner, especially when paired with a glass of sparkling wine or mild espresso. Serving it with roasted cherry tomatoes and sesame makes it not only a taste delight but also an aesthetic pleasure. It’s a gastronomic symphony where each ingredient plays its unique role in creating harmony of flavors.
1
Prepare the ingredients.
2
Slice the mozzarella into pieces about 8 mm thick.
- Mozzarella cheese: 125 g
3
Slice the avocado into pieces about 1 cm thick.
- Avocado: 1 piece
4
Break quail eggs into a cup.
- Quail egg: 10 pieces
5
Whisk or stir with a fork.
6
Sprinkle avocado with lemon juice.
- Avocado: 1 piece
7
Heat the pan with oil and a pinch of coarse salt.
- Coarse sea salt: pinch
8
Salt the avocado.
- Sea salt: to taste
9
Pepper the mozzarella.
- Ground black pepper: to taste
10
Pour the eggs into the pan.
- Quail egg: 10 pieces
11
Immediately move the egg mixture to the center with a spatula from two opposite sides for one minute.
12
Transfer to the plate.
13
Further reduce the width of the scramble to the center. Then alternate placing mozzarella and avocado.
14
Spread grainy mustard on avocado slices.
- Wholegrain Dijon mustard: 2 tablespoons
15
Dress with balsamic sauce.
- Balsamic glaze: 1 tablespoon
16
Place a branch of cherry tomatoes on a hot skillet. Reduce the heat to medium and remove the tomatoes after 3 minutes.
- Cherry tomatoes on the vine: 200 g
17
Sprinkle with sesame. Serve with a mild espresso or a glass of sparkling wine. You can add a couple of thin slices of semi-hard cheese with high acidity.
- Sesame seeds: 0.5 teaspoon