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Quail Egg Brioche
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Small Plates 2011
| 3 slices | bacon, cut into 1/8" cubes |
| 3 tablespoons | dijon mustard |
| 1 1/2 tablespoons | sherry vinegar |
| 1/4 cup | olive oil |
| 6 1 3/4" round brioche, cut 2/3" thick (or use Challah) | |
| 2 tablespoons | butter |
| 6 | quail eggs |
| 3/4 cup | frisee lettuce |
| 1 teaspoon | chives, minced |
| 12 small wedges | cheese, (Peroil de Brebis, or other soft sheep's milk cheese) |
| black pepper | |
Preheat oven to 350 degrees
Cook bacon until browned. Remove & drain.
Whisk mustard & vinegar together in a small bowl. Stir in the olive oil with a spoon. The dressing should be "broken" in appearance rather than emulsified.
Use 1" round cutter to make a hole in the center of each bread round. Melt the butter in a large nonstick ovenproof skillet over medium heat. When the butter is frothy, add the rounds of brioche. When the bottoms are golden brown, remove the pan from burner, flip them over & break a quail egg into each hole. Return the skillet to the burner and cook until the bottoms are golden brown. If the egg whites still look uncooked, place the skillet in the oven for 30 seconds or so, just to set the whites.
Toss the frisee with the chives and just enough dressing to lightly coat the greens. Place a small mound of frisee on each plate and sprinkle with the baon. Arrange 2 wedges of cheese alongside each pile of greens. Set a warm brioche round next to the lettuce and cheese; sprinkle black pepper over the plate.
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