If only every weekend was a long weekend, I would get so much done. I bought beautiful new furnishings for our dining room, colour coded my cookbooks and fell in love with my new vintage teak study desk (which I have vowed to keep pristine and tidy). I even potted some herbs in my Angus & Celeste hanging jelly planters and found preloved books which I swear I will read (one day). I attended the launch of the Winter Arts Festival then watched The Great Gatsby at Luna, DJ Rashad at the Bakery and Game of Thrones with friends. I bought fresh flowers, made an Irish stew and started to rifle through my Urban Locavore box.
I was lucky to pipe up early getting my hands on a wee half dozen quail eggs from Urban Locavore. Speckled, pretty and so damn hard to crack. After a weekend of eating out it was time to rustle up a quick snack of panfried quail eggs topped with goat's cheese and candied bacon atop crunchy toasted baguette.
6 rashers bacon
4 tbs maple syrup
6 quail eggs
1. Preheat oven to 180.
2. Line baking tray with baking paper. Place rashers on tray, evenly spoon maple syrup on each rasher. Bake until the bacon is crispy and the maple syrup reaches a toffee like consistency. Remove from oven and cut into small strips.
3. Carefully crack and panfry quail eggs in EVOO on a low heat.
4. Lay out toasts, top with quail egg, goats cheese, candied bacon and a sprinkling of salt and pepper.