Noodle nests with morels and quail eggs

Total time: 55m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 417 Kcal, 19g Protein, 47g Carbohydrates, 15g Fat


  • 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 onions incl. green parts, 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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  • 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.
  • Serve with:

    Spring salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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