This week we were fortunate to serve this amazing creation at my sister's bridal shower. The food was Hawaiian themed. My Fiancé Alicia, who is part Hawaiian and lived on the island of Oahu for a few years, was familiar with the cuisine and suggested mini turkey loco moco’s. Boy, was she on point! We used turkey patties for a leaner touch, and quail eggs to fit the portion size. The layering of this dish was just as important as eating it! The base is a rice patty, followed by our seasoned and juicy turkey patty, spooned with a generous portion of traditional brown gravy, topped it off with a fried quail egg, and garnished with green onions. The dish was a hit and we are so excited to share it with you!
Serving Size: 4-5 | Prep Time: 20 mins| Cook Time: 45 mins
- 16 oz (1lb) ground turkey
- 10 quail eggs
- 1 regular egg
- ¼ cup green onion; diced
- ½ cup white onion; finely diced
- 2-3 garlic cloves; finely diced
- 1 package brown gravy
- 2 tbs soy sauce
- 1 cup white rice
- 2 cups water
- 2 tbs avocado oil
- 1 tbs onion powder
- ½ tbs garlic powder
- 2 tsp salt
- ¼ cup green onion
- Preheat oven to 400℉
- Line a baking sheet with parchment paper; set aside.
- In a large mixing bowl, add ground turkey, raw egg, green onion, white onion, garlic, garlic powder, onion powder, and salt; mix until all ingredients are incorporated.
- Form small, 1 inch in diameter, ¼ inch thick turkey patties.
- Place on parchment paper with ½-1 inch space in between each patty.
- Bake in oven for 10 minutes, then broil on high 2-3 minutes or until patties are slightly brown. Set aside to cool.
- Cook brown gravy packet according to instructions; add 1 cup water for 1 package of gravy. Mix in soy sauce, let simmer, and set aside to thicken.
- In a medium saucepan, add rice and water. Boil for 10-15 minutes or until rice is a soft and sticky consistency. Set aside to cool.
- Heat avocado oil in a non-stick sauté pan on medium-high heat.
- Gently crack quail egg by using regular or quail egg scissors to trim off the top of the shell.
- Since they are so small, you can add about 5-8 eggs to the pan.
- Cook sunny side up for 2 minutes. Once egg whites start to congeal, cut with a spatula, flip, and cook on other side for another 2-3 minutes for over easy eggs. Place cooked quail eggs on a plate covered with a paper towel. Set aside to cool.
- Once all ingredients have been cooked, it’s time to assemble!
- Form rice patties a tad larger in size than turkey patties; use a touch of oil to keep the rice from sticking to your hands and plate.
- Add a layer of turkey and spoon gravy over the top.
- Using kitchen scissors, cut off excess egg whites from quail egg to form a circular shape. Place on top of smothered turkey patty.
- Garnish with green onion and use a toothpick to keep it all in place.
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We sincerely hope you enjoyed this dish. Take a quick peek at our store for any items you may need to recreate this delicious recipe!