These mini bacon and egg bites make the perfect one-bite appetizer for your next cocktail party or brunch. Very easy to make! I found the quail eggs at the Roanoke Co-op on Grandin Road in Roanoke, Virginia.
Mini Bacon And Egg Bites
Quail Eggs, hard boiled, cooled completely
Fried Pancetta (bacon may be substituted), crumbled
Grated Parmesan cheese
Fresh chives, chopped fine
Tiny drops medium Peri Peri (hot) sauce
Fill a small saucepan two-thirds full with water and bring to a rolling boil.
Add the quail’s eggs using a spoon. Do not overcrowd the pan.
Boil for 4 minutes.
Remove with a slotted spoon and cool down under cold running water or in a bowl filled with ice water.
Peel very carefully. (I found the shell of the quail eggs to be a bit more tough than a chicken egg, so I used a knife to cut a little slit in the shell to get the peeling process started.) Slice each egg into 4 or 5 slices.
On each cocktail spoon place some crumbled fried Pancetta , top with 2 or 3 quail egg slices, sprinkle a bit of Parmesan cheese and some chopped chives over the Pancetta and eggs. Place a drop of Peri Peri sauce on top of each egg. Serve cold.
What To Serve With Bacon And Eggs?!
Baron-Fuenté Esprit Champagne Grand Cru
92 points Wine Spectator
30% each of Chardonnay, Pinot Noir and Meunier grapes resulting in a creamy, rich brioche, lemon curd and almond flavors. Delightful and elegant. $30 range.