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Noodle nests with morels and quail eggs
40 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 417
  • Fat about 15g
  • Carbohydrates about 47g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 250 g wide noodles (e.g. fettucine)
  • salted water, boiling
  • 1 dl water
  • 20 g dried morel mushrooms, soaked, drained, cut into pieces
  • 3 spring onion incl. green part, thinly sliced, greens set aside
  • a little butter
  • 3 tbsp dry white vermouth (e.g. Noilly Prat)
  • 125 g cream cheese with garlic and herbs (e.g. Cantadou)
  • 150 g baby spinach
  • 0.5 tsp salt
  • a little salt and pepper to taste
  • 8 quail eggs
  • a little pepper
  • a little nutmeg
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And that's how it's done
And that's how it's done
Cook the noodles in salted water until just al dente, rinse in cold water, drain. Heat the butter in the same pan. Briefly sauté the onions, add the morels and continue to cook. Remove the pan from the heat. Add the water, vermouth and cream cheese. Melt the cream cheese. Carefully stir in the spinach, reserved onion greens and drained noodles, season. Using a ladle and a steak knife, spin 8 nests and place on a baking tray lined with baking paper. Gratinate for approx. 15 mins. in the centre of an oven preheated to 180°C. Heat the butter in a non-stick frying pan. Reduce the heat. Crack the eggs one at a time, add to the pan. Fry over a medium heat for approx. 3 mins. Carefully arrange the quail eggs on top of the noodle nests, season.