You’re probably thinking “she’s gone mad” bacon and eggs for a Super Bowl appetizer? What could she possibly be thinking? Well, once you taste these babies, you’d wish you had made more of them. Just the perfect size to pop in your mouth (or for more delicate mouths, ehem, one may need two bites). I bought quail eggs for an appetizer for our friend’s Paul and T (post to come soon and I don’t want to spoil it) but I had a few of these gorgeous little eggs left over, so I came up with this breakfast for appetizer treat, and since Super Bowl is on Sunday, why not serve it to your discerning guests?
We spotted this sign walking up to a restaurant on Bloor for lunch last Sunday. Since this post had bacon in it, I thought it appropriate.
It’s really not a recipe, you can easily see all the ingredients, so I’ll just describe it. You’ll need 1 large slice of German seedy bread (we usually use this brand’s 7-Grain bread), 4 slices of Pancetta, sliced about 3.5 mm or 1/4 inch thick and four quail eggs.
First you want to fry the bacon until crispy, set aside in a warm oven, reserve bacon grease. Then cut four rounds of bread about 4-5 cm or 2.5 inches in diametre, and fry each side of the bread in the bacon fat until slightly toasted, but saturated in the bacon fat (you can hear your arteries bursting, no, wait, those are mine bursting), set aside and keep warm. In the remaining bacon fat, fry up each egg, trying to keep as circular shape as possible. Serve immediately, you want the yolks a little runny. To serve: take one slice of the bread round, put the bacon on top and then the egg, garnish with parsley or cilantro leaves. Serve with a napkin because you will have creamy yolk running down your chin.
They turned out so pretty, I had to take two photos.
Go Jays Go!