“Bacon and Eggs”

Soft Poached Quail Eggs with Applewood–Smoked Bacon

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Preparation info

  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Serving a dish—whether a shrimp or a small spoonful of crème brûlée—already “plated” on the silverware creates an elegant impression even before you’ve tasted the food. I used to scramble a quail egg and serve it on a soup spoon; here I’ve replaced it with a poached egg. It’s a great little bite. One night a customer told everyone this was so good he could eat ten of them. So we made ten of them and sent them out to him on a plate.

The best method for poaching eggs is in a deep pot