But I for one would like to make a fuss, if only for the immense power of the quail egg. Yes, that's right, these beautifully proportioned, miniature morsels have a hidden power, and it's three-fold. Firstly they have the ability to make any dish a hundred times cuter, and are great for adding hard boiled to a salad, and perfect for appetisers, thanks to their itsy bitsy size. Secondly, they add a huge boost to the poshness rating of any dish (I once had them cracked raw onto steak tatare, how's that for all out queasiness and clichéd French starter?), and lastly they have the capability of making you feel like a giant whenever the mood strikes. I also love them because they remind me of the miniature fried eggs I used to pretend-cook with in my toy kitchen.
A few days ago I found myself with a box of quails' eggs in my possession, and had a brainwave (which very rarely happens) playing on the cutesy/appetiser/giant theme, making an English breakfast-in-a-bite. Essentially they are towers made with fried bread, a slither of sausage, crispy bacon, and a majestic fried quails egg sitting on top. I love the idea of piling all the components of an English breakfast altogether as they go so well, and always save a little portion of each item until the end, when I stack them all on top of each other with the fork, and then plunge it all in to the unbroken yolk, and swirl it around the plate, soaking up the juices.
The experiment, which I'm sure has been done before, worked really well, and although slightly heavier and a little less dainty than the regular canapé, at least it'll fill you up, unlike half the paltry excuses for food I see swanning around on silver trays at some events. You could always play around by adding black pudding for that extra fat factor, or beans, if you were daring enough, or just jazz it up with pretty sprinkles of crispy bacon. They will also be PERFECT for the participant-themed fare for my Eurovision party. Yes. I know. Loser.
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