Ease of Preparation: Difficult
Time of Preparation: 20 minutes
Yield: 6 servings
Ingredients:
- 16 quail eggs
- 2 tablespoons vinegar
- 4 slices bacon
- 4 tablespoons beurre monte
- Salt and pepper
- 12 curls of Melba toast
Method:
Bring a large pot of water to a good simmer. Make sure that there is at least 6 inches of water for the eggs to poach. Add the vinegar.
There may be some eggs that fall apart, so it is best to do a few extra here. Take each egg and lay it in your hand on a towel. With a knife, cut off the thick end of the shell, making a large enough hole for the egg and yolk to come out of. Put the egg back in the carton until you have done them all.
Then, pour the eggs carefully into the simmering water. They should take about 2 minutes to cook, until the white is set but the yolk is still runny. Remove the quail eggs with a slotted spoon and plunge them into ice water until you are ready to use them (they keep up to two days).
Meanwhile, chop the bacon into very fine lardons and fry until crisp.
If you’re going to serve the eggs immediately, put them gently into a pan with a knob of butter or some beurre monte. Coat them well.
To serve, place two quail eggs per person on a small plate. Sprinkle bacon pieces over the top and place a curl of Melba toast on the side. Give a good screw of black pepper over the whole and serve immediately.
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