Quail Egg Croque Madames
The epic French brunch sandwich gets the party treatment.
makes 16
8 slices bread, crust removed, cut into 4 squares
4 slices ham, cut into squares to fit bread
4 slices of Swiss cheese, cut into squares to fit bread
16 quail eggs
½ cup whole grain mustard
4 Tbsp. unsalted butter, divided use
Spread mustard on one side of each bread square. Top with ham, cheese, and remaining bread to make 16 sandwiches. In a large skillet over medium heat, add 1 Tbsp. butter; working in batches, grill sandwiches on both sides, adding more butter as needed. Transfer to a baking sheet. Add a bit more butter to skillet; crack and gently slip 3 or 4 quail eggs into pan. Cook briefly to “sunny side up.” Transfer eggs to a cutting board; repeat with remaining eggs. Use a 1½-inch round cutter to make perfect circles. Place eggs on top of mini sandwiches. When ready to serve, heat in 400° oven for 5 minutes.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
