1 dozen Game Farm Quail Eggs
12 slices baguette
12 slices of Spanish chorizo
Spanish virgin olive oil for frying
Brush the baguette slices with some olive oil and grill lightly on a grill pan. In a medium-sized frying pan, pour two tablespoons of olive oil and heat on medium. When hot, fry quail eggs two at a time. Be careful not to over-heat the pan because the eggs will burn easily. As you remove each egg, place onto the grilled baguette slices. In the same pan, lightly fry the chorizo slices on medium heat. Remove the slices and place on top of the baguette along with the egg. Season to taste.
Note: The egg shells are harder than the shells of chicken eggs. If you attempt to crack them open using your thumbs, you will probably end up with both your thumbs in a broken yolk. We recommend you crack them open by giving them a quick, sharp tap with the blade of a small knife.