- 8–9 quail eggs
- 5–6 stalks broccoli (can be substituted for broccoli by thinly slicing the stems)
- olive oil
- butter
- 1 can of cod liver in its own fat
- fermented kimchi or sauerkraut (sugar-free)
- arugula and hemp seeds (optional)
- smoked salt and freshly ground black pepper
Heat a skillet over medium heat with a mixture of olive oil and butter. Add the broccolini and sauté for one minute until it turns bright green. Carefully crack the quail eggs into the pan. Cook for about two minutes, just until the whites set while keeping the yolks soft.
Choose cod liver in its own oil. Drain most of the liquid, leaving a small amount for flavor. Add pieces of the liver on top of the prepared eggs — it will serve as both a flavor accent and a dressing.
Serve with fermented kimchi or sauerkraut without adding anything extra. For added texture and freshness, you can serve arugula topped with hemp seeds. Season with smoked salt and freshly ground black pepper.
Heat a skillet over medium heat with a mixture of olive oil and butter. Add the broccolini and sauté for one minute until it turns bright green. Carefully crack the quail eggs into the pan. Cook for about two minutes, just until the whites set while keeping the yolks soft.
Choose cod liver in its own oil. Drain most of the liquid, leaving a small amount for flavor. Add pieces of the liver on top of the prepared eggs — it will serve as both a flavor accent and a dressing.
Serve with fermented kimchi or sauerkraut without adding anything extra. For added texture and freshness, you can serve arugula topped with hemp seeds. Season with smoked salt and freshly ground black pepper.
