Quail eggs, often an unexplored delicacy, are a new twist on a breakfast egg dish, paired with classic favourites such as bacon, mushrooms and cheddar cheese.
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Finely chop the garlic, parsley and thyme. Brush and mince the mushrooms. Shred the cheddar and dice the bacon in small cubes. Bring some water to boil for the Bain Marie.
In a dry hot pan, sear the bacon for 3 minutes, add the garlic, thyme and mushrooms, cooking for 4 to 6 minutes. Remove from the stove and add parsley with Maille Au Vin Blanc White Wine Mustard. In 24 small ramequins, add mushrooms and top with cheddar cheese, breaking the egg on top. Put the ramequins on a deep baking tray, adding water to the tray until the water level has the ramequins submerged halfway. Cook in oven for 3 to 4 minutes. The eggs should be cooked, with the yolks still in liquid form. Place on a serving tray and garnish with a pinch of sea salt and freshly ground pepper.
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