Poached Quail Eggs on Roasted Radicchio
(original recipe by Donna Hay, Food Illustrated April 1999)
4 small radicchio, halved
2 tablespoons sage leaves
8 quail eggs
Place the radicchio on a baking tray and sprinkle with olive oil, sage leaves and black pepper. Bake at 180°C /350°F for 20 minutes, or until the radicchio is soft.
Place the butter in a saucepan over a low heat and gently cook until it is a golden colour.
Poach the quail eggs in simmering water for 45-60 seconds (chicken eggs need 3 minutes to be poached).
Place the radicchio on plates, top with the eggs and spoon over the butter.
Roasted radicchio is a delicious thing. Crunchy and full of flavour if done right.
If like me, on some days, you prefer a quicker version, I suggest you just sauté your radicchio in some butter (as pictured above). Enjoy!