Sautéed Jersey Royals with quail eggs and crisp pancetta

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Jersey Royals breakfast with pancetta and quail's eggsIngredients

500g Jersey Royals
10 quail eggs
30g sliced pancetta
10ml mild sunflower or olive oil
10g Jersey butter
Salt and pepper (to season)

Method

1. Rinse and place Jersey Royals in a pan of boiling salted water and cook for approximately 15-18 mins, until tender. Drain and leave to cool

2. Place the quail eggs in a pan of cold water, bring to the boil and cook for a further 3 ½ mins, then refresh in cold water to stop over cooking

3. Once the quail eggs have cooled, peel from the shells and cut in half. Leave to one side

4. Lay the sliced pancetta on a baking sheet and bake in the oven (180º) for approx 6 mins until brown. It will crisp up as it cools

5. Once the pancetta has cooled, cut it into rough 3cm slices

6. When the Jersey Royals are cool enough to handle cut in half

7. Add the oil to a sauté or frying pan and heat. Add the Jersey Royals and cook until golden brown. Add the Jersey butter; this will give a richer flavour

8. Once the Jersey Royals are golden brown, drain and place into a serving bowl. Simply scatter over the pancetta and quail egg halves and season with black pepper. Serve immediately and let everyone help themselves to this fry-up with attitude!

To find recipes using Jersey Royals, please visit www.jerseyroyals.co.uk

 

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