Scrambled eggs with shaved truffles is an epic food treat. So I thought, why not fried quail eggs with minced black truffles? We fried up a half dozen quail eggs, sprinkled them with flakey sea salt and topped them with a dab of black truffles. Served hot, and enjoyed on a toasted slice of baguette, they were delicious.
The warm egg warms the truffles and sends a distinctive aroma up to your brain, triggering your appetite.
I could have finished this entire plate of eggs, but I had just read that quail’s eggs were high in cholesterol, double that of chicken eggs apparently, so I stopped at three toasts. I think this would work well with some caviar or fish roe as well, similar to this appetizer from nearly a year ago…
Now on a roll, I had sautéed some Zubuchon chorizo meat for another dish, and added it to a slice of toasted baguette and topped that with a fried quail egg. This was really good… a bit like having your pinoy breakfast in one mouthful. Delicious.
If chorizo worked wonders, why not a ham and eggs version? This one, with thin slices of prosciutto. Nice.
And finally, a caesar salad on toast… romaine lettuce, fresh anchovy, egg and parmesan cheese. Hmmm… I think I have some good ideas for appetizers for this year’s holiday parties!