Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Servings:
8
Yield:
8 skewers
Ingredients
Directions
Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.
Cook's Note:
To peel quail eggs quickly, instead of your fingers, use a demi-spoon (like the ones used for espresso coffee). Break open the top, peel away enough shell to insert the edge of the spoon between the egg and the membrane right under the shell, and move it around to loosen the shell away from the egg. Quail egg shells are stronger than hen eggs so they don't break away easily unless you can get under the lining.
Nutrition Facts (per serving)
| 195 | Calories |
| 5g | Fat |
| 31g | Carbs |
| 7g | Protein |
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5g
