Third (and fourth) and last buttery recipe (always for the Occelli butter contest), and this time the key word is not just "butter", but also "quick".
Thinking about quick and buttery recipes, the first thing that jumped to mind is the combination between butter and eggs, so I decided to propose two minor changes to this "theme".
I replaced chicken eggs with quail eggs and I paired them with brown butter; I also made an hard-boiled version (to serve as a finger food) and a sunny side up version (in Italy we call this "uovo all'occhio di bue" aka "beef's eye egg").
Two super-easy recipes, that can sort out a last minute dinner with elegance and easiness.
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