I was watching a rerun of an Andrew Zimmern episode shot in Barcelona where he came across some quail eggs, pointed at them and said, Quail eggs; we don’t really see that back at home. I found the comment odd because I see them every time I go to Chinatown. And as far as I can remember, we often had them stocked. In fact, I had a dozen in the fridge!
I usually like to boil them, peel off the shell and throw them in a wok of stir-fried vegetables, but over the weekend, I was inspired to fry them for breakfast and eat them with chistorra, a semi-cured sausage from Spain I picked up from DespaÃ±a. You probably make your own breakfast already, so why not use different ingredients the next time? This is very lazy, but the presentation looks like you made an effort.
chistorra sausages, halved lengthwise
1. Using a small skillet, heat some oil. Fry sausages until light brown. If you have a grill press, use it to press the sausages down.
2. In the same skillet with the rendered sausage fat, fry the quail egg like you would a regular egg, but keep watch: it’s smaller and will obviously cook faster.
3. Assemble on serving plates any way you like. Feel free to add mozzarella cheese, basil, tomato or toasted crusty bread.