For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell.
Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs
in a third bowl.
Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs
. Keep them in the refrigerator until ready to fry.
For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you.
For the herb garnish: Mix the parsley, basil, thyme
, garlic, and olive oil
in a bowl. Season with salt and pepper. Set aside.
Preheat the oven to 350 degrees F/180 degrees C.
Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil
on high heat and grill
the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate.
For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain
in a fine mesh strainer
, pressing with a large spoon to release as much water as possible.
In a small saucepan
, heat the cream to a simmer
and let it reduce by half, for about 10 minutes. Add the Dijon mustard
and stir. Put aside.
the butter in a frying pan
over medium-high heat. Add the shallots
and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm.
Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust
is lightly brown.
For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.