Otoro Bacon and Eggs
31 Oct 2024
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 Otoro (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 Otoro, 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.
Ingredients:
- 140 grams Otoro
- 1 teaspoon smoked salt
- 2 tablespoons maple syrup
- 12 slices mini brioche (1/4-inch thick)
- butter
- 12 quail eggs chervil for garnish
Makes 12 crostini
Category : Breakfast
Preparation time :
Cooking time :
Passive time :
Directions
2. 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.
3. To assemble the crostini, remove the Otoro from the bag and wipe off the excess liquid with paper towels. Use a sharp knife to slice as thinly as possible.
4. 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.
5. Place a slice of Otoro bacon onto each piece of toast and then top with the fried egg and garnish with chervil.
6. Serve immediately.
