Chef Lisa Dickie's 5 Minute Bento Lunch Box with Quail Eggs
- Prep time: 5 minutes
- Cook time: 4 minutes
- Serves: 1+
Chef Lisa Dickie knows that the best lunch box is one that's fun to open. Spring Creek quail eggs are the star here — protein-packed, perfectly bite-sized, and so adorable that kids actually get excited to eat them. Tuck them alongside crunchy veggies, fresh fruit, cheese, and a sandwich or wrap, and you've got a balanced, colourful lunch that comes together in five minutes flat.
Ingredients
- 6 Spring Creek Quail Eggs
- Salt
- Sandwich or wrap of choice
- Strawberries
- Raspberries
- Blueberries
- Apples, sliced
- Olives
- Cheese, cubed
- Celery sticks
- Carrot sticks
- Cucumber, sliced
- Almonds
Boiled Quail Eggs
Bento Box Ideas
Instructions
Place quail eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat and let sit for 3 minutes. Transfer immediately to an ice bath and let cool completely.
To peel, place cooled eggs in a small zip-lock bag and give them a gentle squeeze to crack the shells all over. Remove from the bag — the shells will slip right off with ease.
Arrange the peeled quail eggs in your bento box alongside carrot sticks, celery, olives, cheese, and your sandwich or wrap. Fill any remaining sections with apple slices and fresh berries.
Seal and pack — lunch is ready in five minutes!
