New England quail egg with celery salt breakfast featuring smoked ham, cheese, bread, dijon mustard and hot honeu.
- Quail eggs
- Celery salt
- Smoked ham
- Cheese
- Bread
- Condiments: Dijon mustard and Mikes hot honey
- Garnish pictured: micro greens and chive blossoms
Hard boil the quail eggs by heating water in a medium sauce pan until it is just beginning to boil. Carefully Place the quail eggs in using a slotted spoon or a spider. Set timer for 5 minutes. Prepare a large bowl of ice water and place the quail eggs in after the timer goes off. Wait a few minutes before removing and peeling. Using a spoon or the edge of something hard, make a crack to gently remove the shell. Peel all of the eggs and sprinkle with the celery salt.
Tear the thick cut slabs of smoked ham into small pieces and sear them in a hot skillet with a little butter until they develop browning around the edges and in some places.
Toast and butter the bread.
Compose the breakfast by adding all components to a plate: hard boiled quail eggs with celery salt, ham, some slices of hard cheese, toasted buttered bread, dijon mustard, hot honey and garnishes. Sprinkle a little maldon flay salt and cracked black pepper over the plate.
Ingredient notes:
Quail eggs: Buy 1 carton, typically 18 eggs, for two servings.
Celery salt: If you can’t find celery salt, you can make your own by grinding celery seed and flaky salt together. Use a mortar and pestle or an electric spice grinder.
Smoked Ham: Thick cut smoked ham.
Cheese-I used a goat gouda, you can use any hard cheese you like.
Bread- A good quality, fresh bread such as rustic sour dough or French bread. Lightly toasted with a little butter. Miyokos plant-based butter for dairy-free.
Condiments- Mustard and honey complete this breakfast. I used Mike’s hot honey which is honey with red pepper flakes added. You can make your own.
Garnish-Any subtle greens such as micro greens, herbs or sprouts and flower blossoms to give a pop of color and look of freshness.