Oven-Baked Meat Nests with Quail Eggs

An interesting version of the usual cutlets will diversify your menu. The recipe is interesting because from a set of ingredients for ordinary homemade cutlets we get an interesting dish that is not a shame to serve on a holiday table thanks to the interesting presentation and spices. In addition, we do not fry in oil, but bake it in the oven; the dish turns out less greasy and healthier. Any side dish is suitable — boiled potatoes, pasta or cereal dishes. Fresh vegetables and herbs will complement the meal
cook time: 45 min
Miles Denholm
Oven-Baked Meat Nests with Quail Eggs

Nutrition Facts (per serving)

219
Calories
16g
Fat
7g
Carbs
13g
Protein

Ingredients (9 portions)

Basic:

Garlic 2 clove
Ground black pepper to taste
Salt to taste
Milk 100 ml
Hard cheese 100 g
Bulb onions 150 g
Pork 800 g
Chicken eggs 1 pc
loaf 150 g
Quail eggs 18 pc
Italian herbs 0.5 tsp

Recipe instructions

Step 1

Step 1
Thatʼs all the ingredients we need. Any meat is suitable for this dish — pork, beef, chicken, any other or a mixture of different types of meat — it will be even tastier. I have pork today. You can also take ready-made minced meat — whatever is more familiar and convenient for you

Step 2

Step 2
The first step is to soak the loaf in milk and mash it with a fork

Step 3

Step 3
We wash the meat well under running water, remove the veins, films and cut it as convenient for a meat grinder. We also clean the onion and garlic, wash it, cut the onion into 4 parts

Step 4

Step 4
Pass the meat, onion and garlic through a meat grinder. I prefer to grind the minced meat myself — this way I know exactly what it’s made of and I’m absolutely sure of its freshness, because it’s no secret that minced meat is a perishable product and many sellers go to all sorts of tricks to pass off a low-quality product as fresh

Step 5

Step 5
Salt the minced meat to taste

Step 6

Step 6
Letʼs pepper

Step 7

Step 7
Add some spices to taste — today I added some Italian herbs, they will give our dish an unusual Mediterranean flavor, you can use your favorite spices

Step 8

Step 8
Beating in an egg

Step 9

Step 9
Add the loaf, which we previously soaked. If desired, you can pass it through a meat grinder along with minced meat, I usually don’t do this

Step 10

Step 10
Knead the minced meat well, I usually do it with my hands and beat it a little on the table, this way we will get rid of excess air, it will become denser and will keep its shape well

Step 11

Step 11
Absolutely any type of cheese is suitable for this dish — the one you have in stock today — Russian, Dutch, Suluguni, etc. there is no fundamental significance here, it’s three on a coarse grater

Step 12

Step 12
We grease the baking tray with vegetable oil, I took baking paper — this way nothing will stick and you don’t need to wash the baking tray for a long time (sort of a life hack in the kitchen). We form a ball from the minced meat with our hands, and then make a depression, getting something like a nest

Step 13

Step 13
Place a little grated cheese inside each nest.

Step 14

Step 14
We drive 2 quail eggs into each nest. You can, of course, take one chicken egg, but then beat in the yolk first, then carefully fill the remaining space with the white. But personally, in my opinion, with quail eggs it turns out more original

Step 15

Step 15
Bake in a preheated oven at 180 degrees for 30-35 minutes so that the top of the egg does not dry out, you can cover the nests with foil

Step 16

Step 16
Fragrant and beautiful meat nests are ready

Step 17

Step 17
Bon appetit!

Additional rubrics

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