Toasts with Ramp Butter and Fried Quail Eggs
- A scant 1/4 pound ramps, roots trimmed
- 11 tablespoons unsalted butter, at room temperature
- Maldon or another flaky sea salt
- 3 whole salt-packed anchovies, rinsed, soaked, and filleted, then finely chopped
- 1 tablespoon finely grated lemon zest (from about 2 large lemons)
- 1 1/2 teaspoons freshly squeezed lemon juice, or more to taste
- A few glugs of extra virgin olive oil
- Dried pequin chilis or red pepper flakes
- Freshly ground black pepper
- Eight 1/2-inch-thick diagonal slices from a baguette, toasted and cooled
- 8 quail eggs
- Produce
- Lemon (1 tablespoon)
- Scant 1/4 pound ramps, roots (1)
- Seafood
- Salt-packed anchovies, whole (3)
- Meat
- Quail eggs (8)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Maldon or another flaky sea salt (1)
- Olive oil, extra virgin (3 glugs)
- Pequin chilis or red pepper flakes, Dried (1)
- Drinks
- Lemon juice, freshly squeezed (1 1/2 teaspoons)
- Dairy
- Butter, unsalted (11 tablespoons)
- Other
- Eight 1/2-inch-thick diagonal slices from a baguette, toasted and cooled
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 25, 2012 (10 months ago).
25 people saved this recipe.
