Poached Quails’ Eggs with Spinach and Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

You need really fresh quails’ eggs for poaching, otherwise they will break up in the water.


  • 25g (1oz) pine kernels
  • Dash of white wine vinegar


Put a small, dry frying pan over a high heat. Tip in the pine kernels and stir for 1–2 minutes, until they are just toasted. Leave to one side on a plate. Put some water in a wide shallow saucepan and add the white wine vinegar. Bring the water up to a fierce boil and carefully break in the eggs so as not to break the yolks. Poach them for less than one minute, just until the white is opaque an