Delicate Ottoman-style quail eggs meet a spicy mushroom XO Napoli that layers deep umami, savoury richness and bold chilli-tomato intensity, transforming a simple egg dish into a luxurious, globally-inspired flavour bomb.
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Preparation
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What you need
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Labneh dip
Combine the labneh, garlic, salt and pepper in a food processor. Blitz for 1 minute until smooth and well combined. Set aside until ready to serve.
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Quail eggs
Bring a large pot of water to the boil. Carefully add the quail eggs and boil for 3 minutes. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs and set aside, ready for plating.
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Spicy mushroom XO Napoli
Combine Knorr Italiana Pronto Napoli, mushroom XO and chilli paste in a saucepan. Bring to a gentle simmer and cook for 2 minutes to allow flavours to combine. Remove from heat and set aside.
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To assemble and serve
Spread the labneh dip evenly onto the plate or base. Arrange the peeled quail eggs on top. Garnish with pickled zucchini. Finish by drizzling with the warm spicy mushroom XO Napoli.
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Chef tip
For extra flavour, garnish with finely chopped parsley. For an extra spicy kick, finish with dried chillies. Serve with crusted bread on the side.
