Luxurious Leftovers: Quails Eggs and Caviar on Avocado Toast

lux·u·ri·ous

left·over
\left-ō-vər\
noun
food that has not been finished at a meat and that is often served at another meal

The other morning I was alone and contemplating breakfast when I came across luxury leftovers. The scrapings of caviar from our anniversary party dinner, courtesy of Lisa and Piero Borgnes Giamonti, some quails eggs and my homemade bread. The makings of breakfast fit for the queen.

I cut a think slice of the bread and toasted it. I then smushed avocado from our tree onto it. Sometimes the simplest things are the best – take for example toast topped with smushed avocado with a little worcestershire sauce. I’m a fan of not ruining a great thing by over complicating it – take for instance my old go to favorite of poached egg with smoked salmon on top of micro greens – satisfying in part because of the simplicity. Worcestershire sauce is amazing on avocado toast on its own but today I was going all out.

Next up cooking the tiny quails eggs. Cracking a quails egg is extremely fiddly – those little shells don’t like to give up their precious cargo inside. Using a sharp knife I got inside without piercing the yolk, picked away enough shell to get the yolk out whole and emptied the egg into a little bowl. Using my non-stick frying pan I cooked each quails egg on its own – gently tipping the egg from the bowl into the pan over medium heat – until the whites were cooked and the yolk still runny – about 2 minutes.

I placed all three fried quails eggs on top of the avocado toast and then added the scrapings of the caviar tin and let me tell you that was one of the most delicious breakfasts I have ever eaten. I’m not a fan of leftovers but luxurious leftovers are the exception.