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Bacon Quail Egg Croque-Madame Muffins
(Bon Jour! This beautiful and exotic, yet simple spin on a classic French Breakfast makes a delicious starter to your day that you can make in a snap)
**Easy Difficulty**
Serves 6
6 slices of Regular Whole Grain Sandwich Bread
1 ½ Dozen (18) raw Quail Eggs
½ Package (about 7 to 8 slices) good quaility Bacon
½ tsp Garlic Powder
1 ½ Tbsp Butter (approx), melted
Pinch of White Pepper
Pinch of Grated Parmesan Cheese
Pinch of Parsley for Garnish
1) Cook the bacon with your preferred method. I like to put them in the oven for 15 min or so, at 400 degrees F. Once done, chop Bacon, mix in Garlic Powder, and separate into 6 even single portions. Set aside.
2) Slice off the crust of the Sandwich Bread and discard crust. Flatten each slice of Bread with a rolling pin to about ¼ inch thick.
3) Brush melted butter on both sides of each flattened bread, and then place into Cupcake/Muffin tray; creating a cup to hold the other ingredients. Don’t be afraid to fold the Bread over itself to make a nice cup.
4) Place half a single portion of bacon at the bottom of each Muffin and then crack three Quail Eggs into each Muffin. Be careful not the break the yolk. Then sprinkle the remaining single portion of bacon on top of the Quail Eggs.
5) At this time, you can brush more Butter onto the edges of the bread if you missed any spots or if you like a more buttery muffin. Place Muffin Tray into the oven set at 325 degrees F. Let bake for 15 min. If you don’t like runny yolk, cook for another 5 min or until firm.
6) When done, sprinkle on a pinch of White Pepper, Parmesan Cheese, and Parsley, and serve immediately. Enjoy!
Extra Info: Quail Eggs are delicious! They taste slightly gamey, but for the most part their tastes are similar to Chicken Eggs. Some people can’t tell the difference in taste. I do, but maybe it’s because I’ve eaten Quail Eggs so many times. Quail Eggs can be found in more and more grocery stores now a days. It can still be hard to find though, but I’ve noticed grocery stores sometimes carry them if you're lucky.
You’re more likely to find Quail Eggs at an Asian Grocery Store. I recommend trying there first. If you can’t find Quail Eggs, you can go ahead and use small Chicken Eggs. Use 1 small Chicken Egg per muffin instead of three Quail Eggs per Muffin. You can even whisk your eggs and pour even portions of eggs into each muffin, however, a big lure to these muffins is the runny yolk. It all depends on your preference.
This particular Recipe doesn’t use the classic Béchamel on top, but you can always add a Béchamel on top of the eggs if you like. Make your food personal. I always see Recipes as Guidelines. That’s why I always add in so much Extra Info at the end so this way you can personalize your meal and really get into it. Make it your own. A good Chef will add his or her own spark of creativity to their dishes, and so should you!
You can use White Bread if you don't like Whole Grain. White Bread actually makes the Muffins prettier. You don’t have to use bacon at all either. Chopped up Ham, Sausage, and even fried Tofu work great for this recipe. Even left over steak, or duck. I even find that leaving meat out completely, and just having a nice runny egg muffin for Breakfast with some hash browns, and hot sauce on the side is great. But, it’s hard to say no to Bacon. Happy Eating!
(Bon Jour! This beautiful and exotic, yet simple spin on a classic French Breakfast makes a delicious starter to your day that you can make in a snap)
**Easy Difficulty**
Serves 6
6 slices of Regular Whole Grain Sandwich Bread
1 ½ Dozen (18) raw Quail Eggs
½ Package (about 7 to 8 slices) good quaility Bacon
½ tsp Garlic Powder
1 ½ Tbsp Butter (approx), melted
Pinch of White Pepper
Pinch of Grated Parmesan Cheese
Pinch of Parsley for Garnish
1) Cook the bacon with your preferred method. I like to put them in the oven for 15 min or so, at 400 degrees F. Once done, chop Bacon, mix in Garlic Powder, and separate into 6 even single portions. Set aside.
2) Slice off the crust of the Sandwich Bread and discard crust. Flatten each slice of Bread with a rolling pin to about ¼ inch thick.
3) Brush melted butter on both sides of each flattened bread, and then place into Cupcake/Muffin tray; creating a cup to hold the other ingredients. Don’t be afraid to fold the Bread over itself to make a nice cup.
4) Place half a single portion of bacon at the bottom of each Muffin and then crack three Quail Eggs into each Muffin. Be careful not the break the yolk. Then sprinkle the remaining single portion of bacon on top of the Quail Eggs.
5) At this time, you can brush more Butter onto the edges of the bread if you missed any spots or if you like a more buttery muffin. Place Muffin Tray into the oven set at 325 degrees F. Let bake for 15 min. If you don’t like runny yolk, cook for another 5 min or until firm.
6) When done, sprinkle on a pinch of White Pepper, Parmesan Cheese, and Parsley, and serve immediately. Enjoy!
Extra Info: Quail Eggs are delicious! They taste slightly gamey, but for the most part their tastes are similar to Chicken Eggs. Some people can’t tell the difference in taste. I do, but maybe it’s because I’ve eaten Quail Eggs so many times. Quail Eggs can be found in more and more grocery stores now a days. It can still be hard to find though, but I’ve noticed grocery stores sometimes carry them if you're lucky.
You’re more likely to find Quail Eggs at an Asian Grocery Store. I recommend trying there first. If you can’t find Quail Eggs, you can go ahead and use small Chicken Eggs. Use 1 small Chicken Egg per muffin instead of three Quail Eggs per Muffin. You can even whisk your eggs and pour even portions of eggs into each muffin, however, a big lure to these muffins is the runny yolk. It all depends on your preference.
This particular Recipe doesn’t use the classic Béchamel on top, but you can always add a Béchamel on top of the eggs if you like. Make your food personal. I always see Recipes as Guidelines. That’s why I always add in so much Extra Info at the end so this way you can personalize your meal and really get into it. Make it your own. A good Chef will add his or her own spark of creativity to their dishes, and so should you!
You can use White Bread if you don't like Whole Grain. White Bread actually makes the Muffins prettier. You don’t have to use bacon at all either. Chopped up Ham, Sausage, and even fried Tofu work great for this recipe. Even left over steak, or duck. I even find that leaving meat out completely, and just having a nice runny egg muffin for Breakfast with some hash browns, and hot sauce on the side is great. But, it’s hard to say no to Bacon. Happy Eating!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 722px
File Size 109 kB
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