- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 100 g duck fat
- 600 g onions, finely sliced
- 300 g small chestnut mushrooms, sliced
- mediumbunch parsley, roughly chopped
- 12 quail's eggs
1. Heat ¾ of the duck fat in a frying pan. When hot, add the sliced onions, then lower the heat. Cook gently for 20 minutes, until sweet, soft and golden. Turn them out of the pan onto a plate season with salt and pepper. Keep warm.
2. Turn up the heat under the pan again and throw in the mushrooms. Fry for about 5 minutes until golden and caramelised. Add the onions back to the pan to warm through.
3. Remove from the heat and sir in the chopped parsley and season with salt and pepper.
4. In a small frying pan add the remaining duck fat. When sizzling break in the quails eggs. Fry for a minute or two, until the whites are firm.
5. Put a small mound of onions and mushrooms on each plate and top with the fried eggs. Serve.
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