I never thought it would be possible, but sometimes I do get bored of ‘plain’ eggs and bacon for breakfast. A great way to break out of egg monotony is to vary your egg source – duck, goose, bantam and even ostrich eggs are all delicious, but my personal favourite is Quail’s Eggs. They have long been paired with asparagus, and this classic combination gets a twist with some bacon and finely chopped chives and spring onion. A low carb, nutrient dense and delicious start to the day!
Due to their size, it’s a tough job getting Quail’s Eggs just right. Boil them for just two minutes – no longer, before dousing in cold water so they don’t cook any further.
- 1 tsp organic butter, ghee, or coconut oil
- 4 spears asparagus
- 4 organic quails eggs
- 2 rashers organic bacon
- 1 tsp fresh chives, finely chopped
- 2 spring onions, finely chopped
- Heat your chosen fat in a frying pan to a medium heat. Add the asparagus and cook for around 10 minutes – until really golden and crispy. Turn often.
- Add the bacon to the pan, and continue to fry for another 3 or 4 minutes with the asparagus, turning once.
- Meanwhile, bring a pan of salted water to the boil. Dunk the quails eggs in, and set the timer for two minutes exactly. As soon as the time is up, drain them and pour in cold water.
- Serve the bacon on a plate alongside the asparagus. Peel the quails eggs and chop them in half, and place them on top of the asparagus so the tips soak up the yolks. Garnish with the chives and spring onions.