May 31
Bread, pizza, quiches & sandwiches | Eggs
Vol Au Vents for the Royal Foodie Joust
As I said in my last post, the Royal Foodie Joust is back!!!! That’s great news because is one of my favourite events in the blogosphere :D. This month of May, the 3 ingredients are: greens, eggs and cheese.
Jenn from the Leftover Queen is planning to move the Joust to the Foodie blogroll but it seems that it will take a bit longer… we are patient and we have no problems waiting a bit more ;D.
Those of you whom follow this blog know my dislike for cheese… but, this was a major cause and I had to participate, so that’s why I chose mozzarella… the only cheese I actually eat ;D.
I saw that many of the participants had chosen spinachs… my first choice… but then, I remembered I had some green beans (left over from an Ensaladilla rusa), some iberian acorn ham, quail eggs and the vol au vents waiting for too long in the pantry. I could visualize the dish!
This is ready in no time! Perfect as an appetizer… a small flavorful bite.
Although I made it in no time and only for me, and I didn’t measure the ingredients, I will try to give you an approximate measure for 4 servings. Sorry about it!
Eat well!!! and don’t forget to participate at the Eating Good Feeling Good Event :DIf you don’t find ham, you can also make it with chorizo or morcilla, they match the rest of ingredients too!
Recipe
Ingredients for 4 servings: 200 grs of fresh green beens (they are in season now), 100 grs of Iberian Acorn ham, 8 quail eggs, some grated cheese of your choice, 8 vol au vents, olive oil and salt.
- Wash and cut the green beans. Boil or steam in salty water. When tender, strain and reserve.
- In a sauce pan, add a bit of olive oil and when warm, add the ham cut in small dices. When it starts changing its colour, add the beans and saute for 1 minute. Reserve.
- In a small frying pan, pour enough olive oil to fry the eggs. Remember that you will need a serrated knife to open the eggs. When fried, reserve over kitchen paper and pour a bit of salt on them.
- Get the vol au vents and empty them. Stuff with the green beans and ham, place the egg on top and sprinkle with the grated cheese.
- Place under the grill until the cheese melts.
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Comments
These look really cute Nuria…perfect for a Sunday brunch! Good luck in the Joust!
Me ha encantado este relleno y con el huevito encima, te lo tomo prestado!
I have used these in the past and had forgotten about the, I love to ise them for brunch with a light scrambled herbed eggs. Thanks for bringing me back…running to the store
Que raro…you don’t like cheese? I, too, am happy the Joust is back though I did not enter this month. I think these little pastries are just perfect for eggs. Yours with the quail egg topping looks very good.
Good luck in the Joust my friend. These little “packages” would be droolworthy.
Great looking appetizer.
These look like quite an elegant and buttery little cups. Yummy!
Great choice using quail eggs as the egg selection! I’m sorry you don’t care for cheese…oh what you’re missing out on! Your dish looks lovely and a perfect little nosh! Best of luck at the Joust!
Nuria, I think you will be taking this joust … your entry is creative, flavorful and beautiful.
It looks like so Delicious :0
Hola Núria!! ningú diria que no t´agrada el formatge ;D has fet una molt bona combinació amb els ingredients!!! un petonàs
Loved, loved, loved this entry my sweet friend!!! Absolutely beautiful!
Very creative and colorful! Those little stuffed pastry shells look adorable.
LL
What a pretty dish you presents, very tempting!
Its really tempting appetizer:) I can’t resist..And really its great to make 3dishes with only 3 ingredients.Keep it Up.Looking forward to read more.