Breakfast Quail

IMG_2696_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Serves 4

  • 8 oz. good-quality bacon, diced
  • 4 semi-boneless quail
  • Salt and pepper
  • 8 eggs, beaten
  • 4 oz. sharp cheddar cheese, grated

Start a nice fire in the grill.

In a large cast iron pan over medium heat or a wood fire, cook the bacon until crisp, then remove with a slotted spoon to paper towels, reserving the rendered fat.  Season the quail with salt and pepper and add the reserved bacon grease, tossing well.

Grill the quail over a hot fire until well browned on both sides, about 5 minutes per side.   Set aside.

In the same pan the bacon was cooked in, add the eggs and cheese and cook, stirring often, until done.  Season with salt and pepper.

Serve the quail with the eggs, with bits of bacon on top.