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Quail equipment, compost booster, feeders, etc.

To prepare this recipe for a picnic, bake the bread ahead of time and let cool; then pack the crostini and the topping separately.


1 baguette
About 2 tbsp. extra-virgin olive oil
About 1/2 tsp. salt
About 1/4 tsp. pepper

About 1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 small shallot, minced
1 clove garlic, minced
1/2 teaspoon salt
Pinch hot red pepper flakes
10 quail eggs
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped oregano leaves
About 10 thin slices rare roast beef, preferably freshly sliced


1. Make crostini: Preheat oven to 180°C. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.

2. Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.

3. Make topping: Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.

4. Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife). Heat a medium nonstick frying pan over low heat and brush with oil. Slide 5 eggs from bowls into pan, cover pan, and cook until the whites are set but the yolks are bright yellow, about 2 minutes. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.

5. Stir parsley and oregano into shallot mixture just before serving. Set a folded slice of beef on each crostini, drizzle with some sauce, and top with an egg.