I hadn’t even planned to fix some food. I had had a little lunch, and supper still was far away. But all of a sudden I remembered those quail eggs in my fridge.
So I decided that – instead of trying to find excuses and reasons why, indeed, I should fix some food – I just would go into the kitchen and start working. On what, I had no idea yet. I only knew that quail eggs would be involved. Contemplating and rummaging through fridge and pantry, eliminating what I didn’t want to do or eat – no scrambling of the eggs, no filling them, no peeling or prepping vegetables, not prosciutto and no smoked salmon either – I finally opted for a super simple canapé.
A miniature one, to perfectly accommodate and honor the tiny, heavenly eggs; and one that combined just a few very fine and complementing ingredients. So onto slices of Baguette went my sweet & spicy pepper jam, and on this a generous smear of duck liver & black truffle mousse. While the butter became hot in the skillet, I carefully cracked the nifty egg shells with a sharp knife, one by one, and then briefly fried the quail eggs until the white had set and started to brown around the edge, just about a minute or so.
Now it was the little sunny side up’s turn to take stage on the canapés. I sprinkled a little black lava salt onto the eggs, and a wonderful afternoon delight was born. We ate, raved, and were happy. (So next time you remember a dear ingredient in your kitchen, take a break and go play. It’s food, so it’s always worth it.)