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Add a photoServings: 6
Ingredients
- 16 x quail Large eggs
- 2 Tbsp. vinegar
- 4 slc bacon
- 4 Tbsp. beurre monte
- 1 x salt and pepper
- 12 x curls of Melba toast
Directions
- Bring a large pot of water to a good simmer. Make sure which there is at least 6 inches of water for the Large eggs to poach. Add in the vinegar.
- There may be some Large eggs which 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 sufficient hole for the egg and yolk to come out of. Put the egg back in the carton till you have done them all.
- Then, pour the Large eggs carefully into the simmering water. They should take about 2 min to cook, till the white is set but the yolk is still runny. Remove the quail Large eggs with a slotted spoon and plunge them into ice water till you are ready to use them (they keep up to two days).
- Meanwhile, chop the bacon into very fine lardons and fry till crisp.
- If you're going to serve the Large eggs immediately, put them gently into a pan with a knob of butter or possibly some beurre monte. Coat them well.
- To serve, place two quail Large eggs per person on a small plate. Sprinkle bacon pcs 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.
- Preparation is difficult
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