Quail Egg, Camembert and Potato Bake
We should eat quail eggs more often. They’re tiny, all right, but they are so healthy. You can integrate them into your next baked potato dish, for instance, together with a lemon-flavored hot Camembert wheel. And the dish will start getting scrumptious and gooey in no time.
Ingredients Needed for Quail Egg, Camembert and Potato Bake
2 pounds of potatoes, quartered
1 tablespoon olive oil
2 tablespoons of cajun seasoning
8 ounces of camembert (1 package)
lemon zest
paprika
10 quail eggs
How to Make Quail Egg, Camembert and Potato Bake
- Add the potatoes, olive oil, and Cajun seasoning to a bowl. Mix until they are completely coated.
- Line a baking tray with parchment paper and spread the coated potatoes on it. Bake for 40 minutes at 375⁰F/190⁰C.
- Place the Camembert wheel on the work surface and cut off its upper skin. Season with lemon zest and paprika, then place it on the baking tray right in the middle of the baked potatoes.
- Crack the quail eggs over the potatoes. Bake for 10 minutes at 375⁰F/190⁰C.