Food & Cooking Recipes Appetizers Finger Food Recipes Quail Eggs with Caviar 3.5 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Yield: 24 This classic pairing makes a decadent hors d'oeuvre. Ingredients 12 quail eggs 1 baguette, cut into 24 slices 8 ounces choupique or American black caviar Directions Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more. Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells. Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown. Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve. Cook's Notes Quail eggs can be found at good poultry markets or counters. Choupique caviar comes from the bowfin fish, native to Louisiana. Print