Quail Eggs Scottish Style

Scottish Quail Eggs:

Boil quail eggs and peel.

Dust with flour, dip into whipped eggs, and roll in bread crumbs.

Deep fry the Scottish eggs for 3 minutes.

Slice the eggs in half for presentation.

Top the hash with red onion marmalade and place the quail eggs on the nest.

Red Onion Marmalade:

• 1 thin sliced red onion

• 1 cup sugar

• 1/2 cup champagne vinegar

• salt to taste

Combine all ingredients in a sauce pan, reduce liquid to a thin syrup and the onions are translucent.

Sweet Potato Hash:

• 2 cups small dice sweet potato

• 1/4 cup scallions

• 1/4 cup pecan pieces

• oil for pan frying

Blanch the diced sweet potato for 5 minutes, drain and cool.

Mix the toasted pecan, scallions, and cooked sweet potato in a mixing bowl.

Form sweet potato hash into 2-inch patties and pan fry until golden brown on both sides.