Bacon and Eggs Appetizer

So, have you thrown your party to close out and celebrate the Spring Kitchn Cure yet? We are throwing an office party in New York this weekend and planning for a family graduation party later this summer, and we're studying up on interesting and delicious appetizers. Take a look at this clever little amuse bouche from Flickr member ilmungo...

They threw a celebratory dinner party for a graduating friend, and their second course consisted of this one-bite "bacon and eggs" spoonful: "Soft poached quail eggs served on a spoon for a single-bite serving, warmed in a brunoise cooked in beurre monté, and topped with crispy bacon bits."

Delicious!

(Image: Flickr member ilmungo, licensed under Creative Commons)

Categories: Appetizer, Delicious Links

Posted by Faith Durand

Faith Durand is the executive editor of The Kitchn and the author of Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts. She lives in Columbus, Ohio.
Read more from Faith »

Comments (4)

Oh! I love this idea! I wonder if a poached chicken egg would be too big of a bite, though?

I love this idea! I was oooohing and ahhhing over it when I saw it the French Laundry cookbook. It's cool to see a "home kitchen" version of it.

Oh I make these, but with proscuitto instead of bacon.

What the heck does "warmed in a brunoise" mean? Brunoise is a way of chopping... it describes the size and shape of the final pieces (like saying julienne or chiffonade). Presumably they mean a brunoise of *something*.