Yes, I have discovered another food obsession – quail eggs. They are just so little, pretty, and delicious. For those of you who didn’t read my Japanese Style Eggs Benedict recipe, quail eggs taste just like chicken eggs. But because quail eggs seem a little more elegant, I wanted to do something a little different than the standard fried eggs, bacon and toast. In my freezer I had a log of the garlic bacon butter that I use for grilled oysters, so I thought that would be an excellent pairing for my mini fried eggs. Bryan and I both agreed that this turned out to be a match made in heaven. I think this would make a great appetizer dish, but the challenge would be to serve it hot, which means you would be glued to the kitchen. You could cook the eggs differently, but I like the look of a fried egg “sunny side up.” The quail eggs cook quickly, so you’ll want to drop your toast when you begin cooking the eggs. Serves 2.
- 4 Quail Eggs (or chicken eggs)
- 4 Slices of Ciabatta bread (or other good Italian bread)- toasted
- 1-2 TBS. Garlic Bacon Butter (see below) at room temperature
- 1 Scallion – chopped
- 1 TBS. Olive Oil
Slice off the top 1/3 of the quail egg shells and pour each egg into a small ramekin (check for and remove any shells pieces). In a medium sized saute pan, heat olive oil over medium heat. Add eggs to pan and cook to desired doneness. *The trick to good looking sunny side up eggs is to baste the white parts of the eggs only – this gives you a well cooked egg white, with a yolk that remains bright yellow and soft.* While the eggs are cooking, put a generous layer of butter on the toast and sprinkle with chopped scallions. Top the toast with the cooked eggs and serve immediately.
Garlic Bacon Butter:
- 3 Slices Good Quality Smoked Bacon (Applewood or Hickory)
- 2 Sticks Unsalted Butter
- 4 Cloves Fresh Garlic – peeled
- 1 TBS. Dried Italian Herb Blend (or your favorite blend of herbs)
- 2 TBS. Fresh parsley (or 1 TBS. dried)
- 1/2 tsp. Cayenne Pepper
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Fresh Ground Pepper
- 2 TBS. Dry White Wine (optional)
Cook bacon until crispy; allow to drain on a paper towel. Put bacon in food processor or blender, add butter, garlic, herbs, cayenne, salt and pepper Blend until all ingredients are completely incorporated.
Scrape down sides of bowl of processor. With machine running, add wine and blend for another 30 seconds. Cut a piece of plastic wrap or wax paper (enough to cover a 2″ x 6′ log of butter) and lay on a work surface.