- 1 baguette
- About 2 tbsp. extra-virgin olive oil
- About 1/2 tsp. kosher salt
- About 1/4 tsp. pepper
- About 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Pinch hot red pepper flakes
- 10 quail eggs
- 3 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons finely chopped oregano leaves
- About 10 thin slices rare roast beef, preferably freshly sliced
- calories 245
- caloriesfromfat 38 %
- protein 14 g
- fat 11 g
- satfat 1.9 g
- carbohydrate 24 g
- fiber 1.3 g
- sodium 472 mg
- cholesterol 92 mg
How to Make It
Make crostini: Preheat oven to 375°. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use). Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total. Let cool.
Make topping: Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife). Heat a medium nonstick frying pan over low heat and brush with oil. Slide 5 eggs from bowls into pan, cover pan, and cook until the whites are set but the yolks are bright yellow, about 2 minutes. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.
Stir parsley and oregano into shallot mixture just before serving. Set a folded slice of beef on each crostini, drizzle with some sauce, and top with an egg.