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BLT Quail Egg in a Hole Tartine

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BLT Quail Egg in a Hole Tartine
Votes: 3
Rating: 4
You:
Rate this recipe!
Servings
6-8
Ingredients
  • 1 brioche loaf cut lengthwise into long 1-inch-thick slices
  • 1/4 cup extra virgin olive oil
  • 8 ounces bacon
  • 1 cup grape tomatoes
  • salt and pepper to taste
  • 8 quail eggs
  • 1 tablespoon each chervil tarragon and parsley leaves
  • Frisée lettuce for garnish
  • Micro sorrel for garnish
Servings
6-8
Ingredients
  • 1 brioche loaf cut lengthwise into long 1-inch-thick slices
  • 1/4 cup extra virgin olive oil
  • 8 ounces bacon
  • 1 cup grape tomatoes
  • salt and pepper to taste
  • 8 quail eggs
  • 1 tablespoon each chervil tarragon and parsley leaves
  • Frisée lettuce for garnish
  • Micro sorrel for garnish
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat broiler to high (if your broiler gives you options). With 1-inch-round cookie cutter, cut 8 deep indentations in brioche, to just above the bottom of the bread. Brush bread with olive oil and place on baking tray; broil until golden, 5–7 minutes. Set aside.
  2. Meanwhile, place bacon on baking tray and broil until golden brown and crisp, 8–10 minutes. Transfer to tray lined with paper towel. When cool enough to handle, crumble into small pieces for scattering.
  3. Preheat oven to 350 degrees F. On small baking tray, drizzle tomatoes with olive oil, season with salt and pepper, and roast until tender and just starting to split, 10–12 minutes. Set aside.
  4. Gently crack quail eggs into indentations in brioche, bake until set, 3–4 minutes. Remove from oven and scatter eggs and toast with crumbled bacon, roasted tomatoes, chervil, tarragon, parsley leaves and lettuces.
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