This summer while I was browsing our local farmers market in Downers Grove, I met the guys behind American Pride MicroFarm. I was drawn to the bright pink microgreens displayed at their stand and learned that they were Red Garnet Amaranth. After using them as a garnish for my Butternut Squash Soup, I continued to go back to them so I could try out the other special varieties of microgreens that they offer and used them in these Breakfast Sandwiches with Quail Eggs.
Although the farmers market ended in mid-October, Bradford and John send out weekly emails to see if anyone needs anything throughout the winter. I love this because it’s hard to find specialized microgreens at the local markets. I decided to order some arugula microgreens and a dozen of their gorgeous quail eggs. Although I typically love my Super Green Smoothie for breakfast, I was really excited to use the quail eggs for mini breakfast sandwiches. After all the holiday feasting, I thought a smaller-portioned recipe sounded pretty appealing.
You can’t crack a quail egg like you crack a regular egg. The skin inside is much firmer (and more rubbery) than a regular egg. Use a serrated knife to gently cut a small portion of the bottom shell off, being careful not to puncture the yolk. I found this video from Martha Stewart very helpful and got the hang of it pretty quickly. If you’re unable to get quail eggs, you can use regular sized eggs instead.
Everything comes together very easily whether you’re making it for yourself or if you’re having friends over for brunch. Add the ingredients of your choice. I used mini bagel halves, avocado, tomato, bacon and topped it off with a sunny side up quail egg, garnished with arugula microgreens.
Breakfast Sandwiches with Quail Eggs
Mini bagels, or bread of your choice
4-5 strips of bacon
Salt and pepper to taste
Quail eggs (1 per serving) or substitute with regular sized eggs
Note: I got my Quail eggs and Microgreens from American Pride MicroFarm in Naperville, IL.
1. Preheat oven to 425 degrees Fahrenheit.
2. Bake the bacon for 10-12 minutes on baking sheet to desired crispiness.
3. Remove from oven, place paper towel on a plate and let bacon cool and absorb fat drippings. Once cool, tear into 2 -inch pieces and set aside.
4. Slice tomatoes and sprinkle with a touch of salt, set aside.
5. Scoop 1 avocado into a bowl and mash with a fork.
6. Sprinkle avocado spread with a little lime juice and a little salt and pepper to taste, set aside.
7. Add quail egg into pan with a little olive oil (just to coat the pan) and cook sunny side up over medium-low heat.
8. Toast bread or bagel to desired crispiness.
9. Layers: bagel half, avocado spread, 1 tomato slice, bacon, quail egg on top garnished with arugula microgreens.
All Images © Regan Baroni 2015.