This fun take on a bacon and eggs breakfast makes for a perfect hors d'oeuvre that's instantly recognizable and yet novel. The "bacon" is made with ōtoro (tuna belly) that's been cured with smoked salt and maple syrup. The salt draws out liquid from the tuna giving it a firmer texture while imbuing a smoky aroma that mimics the flavor of cold-smoked bacon. Because of the fat content of ōtoro, the warmth of your mouth instantly melts the fat releasing a pool of smoky sweet flavor into your mouth. Topped with a sunny-side up quail egg and served on a diminutive slice of buttery brioche, this bite-sized canapé tastes as good as it looks.
- Sprinkle the ōtoro with smoked salt and and then place it in a sealable plastic bag with the maple syrup. If you have a vacuum sealer, seal the bag, otherwise press out as much air from the bag as you can using your hands and then seal it. Let this cure in the refrigerator for at least 24 hours, but no longer than 48 hours.
- Slice the brioche. If you can't find brioche thats small enough you can slice a bigger loaf thinly and then use a cookie cutter to cut 2-inch circles out of each slice. Line the slices of bread up on a baking sheet and bake in a 350 degree F (180 C) oven until crisp. Butter the toasts while still hot. This can be done ahead of time.
- To assemble the crostini, remove the ōtoro from the bag and wipe off the excess liquid with paper towels. Use a sharp knife to slice as thinly as possible.
- Fry the quail eggs sunny-side up. Because quail eggs can be little tough to open, you'll probably want to crack the eggs into a bowl with a spout first and then drop them 1 egg at a time into the frying pan.
- Place a slice of ōtoro bacon onto each piece of toast and then top with the fried egg and garnish with chervil.
- Serve immediately.
Category : Appetizer
Preparation time : 5 min
Cooking time : 10 min
Passive time : 24 hours
- 140 grams ōtoro
- 1 teaspoon smoked salt
- 2 tablespoons maple syrup
- 12 slices mini brioche (1/4-inch thick)
- 12 quail eggs chervil for garnish