 | | Directions |
- Slice proscuitto very thin, mince the green onions, and set aside.
- Fry the quail eggs in butter until the white is set. Season with salt and pepper and set aside. With a round cutter, 1½"-2" in diameter, cut each toasted muffin. Sprinkle green onions on muffin, place prosciutto on the bed of onions, and top with quail egg. Garnish as desired.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Skillet
Servings: 4
Serving Size: 2 pieces
|  | | Ingredients | | - | | 8 ounces prosciutto, sliced paper thin |
| - | | 2 green onions |
| - | | 4 teaspoons margarine or butter |
| - | | 8 quail eggs |
| - | | 4 English muffins, halved and toasted |
| - | | salt and pepper to taste |
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