Niether of us celebrate Easter, so tomorrow will be a quiet Sunday afternoon. No egg hunt or peeps for us, but we have always been a HUGE fan of cadbury mini eggs and therefore this holiday brings a lot of joy. True and funny story; several years back when cadbury mini eggs were only sold in April, we were desperate so we went online and ordered several bags from London. Then we found out it was a scam. There is just something about eating mini eggs…like quail eggs. Have you ever tried it? They are really useful to cook with especially in soup when you want the yolk contained. In celebration of Easter, we made a little sophisticated appetizer that might please your guests, though it may not be something that would be normally served at Easter or even allowed? We’re thinking on Passover terms here. Really simple flavor but the pudding texture will please everyone at the table. Plus, the quail eggs will add a fun accent to the dish. Happy Easter!
Adapted from Aran Goyoaga
Yields: 4
1 Tbs olive oil
2 cloves garlic, chopped
1 cup (40grams) watercress
2 tsp salt
1/2 tsp black pepper
1/2 tsp grated nutmeg
1/2 cup unsweetened coconut milk
1/2 cup heavy cream
2 eggs
3 quail eggs
1.5 ounces (45 g) asparagus, cut up
1. Preheat oven to 325° F. In a medium saute pan, heat olive oil over medium heat and add garlic. Cook for 1 minute or until it turns golden and then add watercress, salt, pepper, and nutmeg. Cook for 1 minute or until the watercress is wilted. Remove from heat.
2. In a blender, place watercress, coconut milk, and heavy cream. Puree. Then, add the regular eggs and blend.
3. Divide custard among 4 ramekins. Place ramekins in a deep baking dish. Pour hot water into the baking dish, enough to go halfway up the sides of the ramekins. Put the dish into the oven. Bake for 30-35 minutes.
4. In the meantime boil the quail eggs.
5. Blanch the asparagus tips in salted boiling water for 1 minute and then shock them in ice water. Toss the asparagus with salt and olive oil.
6. When everything is ready, garnish the custard with the asparagus and quail eggs.
We Got the Beets 
Lovely. I tried making these Watercress flans, but all the green came up to the surface, and the flan was just eggy and not so interesting underneath. Any tip on why that happened, and how to avoid it? Your flans just look perfectly green from top to bottom!
Hi Darya! Yes, there is a trick to it and we had the same question initially. The best way to remedy the separation is by whipping the egg whites and yolk separately. The yolks can be blended with the rest of the ingredients, but the whites have to be whipped to the point where it is foamy. Then, at the end, you fold the egg whites into the batch. However, don’t overfold. We found out that it requires more work so we did not include it in our steps but our friends enjoyed the dish regardless. It’s a bit tricky but we hope it works for you 🙂 Let us know how it goes. Have a good weekend X.