makes one sandwich
2 strips peppered bacon
10-12 quail eggs
brioche roll or roll of choice
fresh chives or micro chives for garnish (optional)
Get a seasoned cast-iron skillet or sauté pan hot on the stove. Mince the bacon and add to a pan over medium heat briefly to
render out some of the remaining fat. Crack the quail eggs into a
bowl. Gently pour in the quail eggs and season with salt and pepper. Once the egg whites have set, flip them as one piece with a
spatula. Cook briefly until the yolks are cooked to your preference. Cut the egg “patty” as necessary to get it to fit in the bun. If desired, garnish with chives or micro chives. Serve.
bacon recipe courtesy of: Matthew, for MarxFoods.com, 111 W. John Street, #144, Seattle, Washington 98119, June 18, 2011
