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Toasts With Ramp Butter And Fried Quail Eggs

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Toasts With Ramp Butter And Fried Quail Eggs

Ingredients

  • a scant 1/4 pound ramps, roots trimmed
  • 11 tablespoons unsalted butter, at room temperature
  • maldon or another flaky sea salt
  • 3 whole salt-packed anchovies, rinsed, soaked, and filleted, then finely chopped
  • 1 tablespoon finely grated lemon zest (from about 2 large lemons)
  • 1 1/2 teaspoons freshly squeezed lemon juice, or more to taste
  • a few glugs of extra virgin olive oil
  • dried pequin chilis or red pepper flakes
  • freshly ground black pepper
  • eight 1/2-inch-thick diagonal slices from a baguette, toasted and cooled
  • 8 quail eggs
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