My job entails me sitting at a desk in front of my computer pretty much all day long. Which means my job also entails snacking all day long. OK, so I don’t get paid for the snacking part. But I should! Because I’m really, really good at it. Pure talent that is seriously undervalued. Because the bags of M&Ms and peanut butter cups often disappear way too quickly, I try to bring some healthy options into my office to snack on. Like sugar snap peas. They still have that beautiful word “sugar” in them, but they are also healthy. And if I eat an entire bag, I only have to feel mildly embarrassed.
Since I’ve eaten them by the bagful on their own, I decided I needed to try to incorporate sugar snap peas into an actual recipe. So, I pureed them and spread them on toasts. And then I topped them with a little bitty quail egg. Because quail eggs are adorable and I want to top everything with quail eggs. Because they’re just mini versions of one of the best foods ever and because they now sell them at my regular old grocery store. I ended up with Sugar Snap Pea Crostini, and if it was even remotely acceptable for me to fry quail eggs at my desk, I’d so be snacking on these at work, too. For now, I’ll just serve them as an appetizer at most of my summer gatherings.
Sugar Snap Pea Crostini with Quail Eggs
- 1 loaf French bread, sliced thinly (you'll need 18 slices)
- 3 Tbsp extra virgin olive oil
- ½ lb sugar snap peas
- 1 clove garlic
- ½ cup parmesan cheese
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp chopped fresh mint
- 18 quail eggs
- Freshly ground salt and black pepper
Pre-heat oven to 375 degrees.
Lightly brush bread slices on both sides with olive oil.
Arrange bread slices on a baking sheet and bake for 8-10 minutes, until crusty and golden.
Fill a medium saucepan with water and bring to a boil. Add sugar snap peas. Let cook for about two minutes before draining and immediately putting sugar snap peas into a bowl of ice water to stop cooking.
In a food processor, combine sugar snap peas, garlic clove, parmesan cheese, freshly squeezed lemon juice, and fresh mint. Blend until smooth.
To open the quail eggs, run a sharp paring knife along the top (cracking on bowl or other surface could cause damage). Once open, pour into a small bowl. Heat a small amount of oil in a frying pan. When pan is hot, begin adding quail eggs and fry until yolks have barely just set but are still runny, about 3 minutes.
Spread sugar snap pea purée on crostini and top with a fried quail egg. Sprinkle with salt and pepper.
Makes 18 crostini.
About the Author
Susie Anderson and Chelsee Adams are the friends behind We Are Not Martha, a Boston-based food and lifestyle blog started five years ago. On their blog, they write about their adventures in the kitchen and work to bring their readers inventive recipes that don’t take all day to make. They love Martha Stewart, but don’t worry—they’re not going to make you work as hard!