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    Poached Quail Eggs On Roasted Radicchio

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    Poached Quail Eggs On Roasted Radicchio

    Serves: 4


    • 4 small radicchio, halved
    • Olive oil
    • 2 tablespoons sage leaves
    • Cracked black pepper
    • 60g butter
    • 8 quail eggs


    1. Place the radicchio on a baking tray and sprinkle with the olive oil, sage leaves and black pepper. Bake at 180°C/gas mark 4 for 20 minutes, or until the radicchio is soft.
    2. Place the butter in a saucepan over a low heat and gently cook until it is a golden colour, with a nutty aroma.
    3. Poach the quail eggs in simmering water for 45-60 seconds, or until cooked to your liking.
    4. Place the radicchio on serving plates and top with the poached eggs. Spoon over the butter and serve immediately.

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