Tomato and Quail Egg Bites


This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.

There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!

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This recipe is merely a guideline to one of the simplest delights. Such toasts are a feast to have for breakfast or dinner and I’d have them any time of the day. For this specific bite, I used quail eggs since I was able to get my hands on some from my favorite produce shop. Those nasty little eggs have nothing to do with the sayings regarding how fragile egg shells are. I almost always was this close to breaking the bright yellow yolk and risking a sad-looking mini egg. But on the bright side, once you break the egg perfectly, quail eggs are perfect for getting LOTS OF CRISPY EDGES! Yes, the best part about fried eggs are the crispy side, don’t you agree?

Go ahead and grab a good slice of bread, a ripe tomato, an egg, garlic and herbs and treat yourself! You deserve it!

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tiny-tomato-quail-bites-toasts-recipes-cookin5m2-pinTomato and Quail Egg Bites

Makes 3-4 toasts

Ingredients

  • 3-4 slices of bread: sourdough, rye, wholegrain, or multi-cereal
  • 1 medium red ripe tomato
  • 1 clove garlic
  • 3-4 quail eggs
  • Olive oil
  • Salt and pepper
  • Thyme or herb of choice, fresh or dried

Procedure

  • Heat a frying pan, and toast the slices of bread until crispy on both sides. Cut the garlic lengthwise and rub it on one side of the toasts and set aside
  • In the same pan on meadium heat, heat some olive oil and carefully break the quail eggs. Those little things are hard to break, so be careful. Fry until you get golden crispy edges. Remove from heat and reheat the toasts
  • Slice the tomato into 3-4 thick slices (depending on the size of the fruit itself) and let all the juices drain in the plate and discard. Lay the tomato slices on the toasts, sprinkle salt and pepper, top with the egg and some more salt and your herb of choice. Serve immediately before the tomato softens the toast

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