Grilled Quail with Frisée and a Fried Quail Egg

One of the most popular items on any typical bistro menu is the salad of frisée and lardons (diced bacon that is blanched and fried—like a pork crouton). When I lived in Paris during college, I would prepare this for myself all the time, because it was so easy and cheap—I’d buy an egg to fry (one is often placed atop the greens), a bag of prewashed lettuce, and another of precut lardons. If you want to build on that basic premise, you could replace the cubes of pork with cold-smoked, grille