I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”. No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head! Do I go with a breakfast dish? Snack? Maybe even a dessert? Hey, bacon and chocolate is a thing! 🙂
I’m not sure why, but my first instinct was to do French fries – fried in lamb bacon drippings. Bit of an odd thing for a pescetarian to be daydreaming about, but hey, I was up for the challenge! And I wanted the ingredients to shine, to use them in a pure state, not mask them with a ton of ingredients.
Here are some tidbits on this…
- Don’t hesitate to experiment with the seasonings on the fries! If you don’t like spicy, omit the chili lime seasoning! Try a BBQ rub on the fries instead! Or, just with the basics on this – you can’t go wrong!
- The lamb bacon definitely had a smoky quality (though I have no idea what bacon of any kind tastes like), but if it’s not your thing, omit it! You can top it with some seared skirt steak, or fried salami instead! Or…even without the meat (dare I say that)?
Okay people, let’s DO THIS!
Don’t forget to check out Daniel’s lamb bacon and quail egg dish and let us know which you like better in the comments: Lamb Bacon Chili Shakshuka With Quail Eggs
- 3-4 Yukon Gold Potatoes
- 1/4 cup Chopped Lamb Bacon
- 4 Fresh quail eggs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp Chili Lime Seasoning
- Drizzle Extra Virgin olive oil
- Handful Freshly Chopped Parsley Optional
Place parchment paper on a baking sheet and pre-heat in oven at 450F
Slice the potatoes into French fry shape, or spears (any shape you want, really) 🙂
Soak potatoes in cold water for 10 minutes. Drain well
Drizzle olive oil over the potatoes and sprinkle the salt, pepper, chili lime seasoning and garlic powder. Mix well.
Bake for 25 minutes until just turning golden brown
Fry bacon in a hot skillet. Add the hot potatoes to the pan, making sure not to overcrowd the pan. You may need to do this in batches. Fry for a minute or two, just to crisp up the potatoes in the bacon drippings.
Remove the bacon from the pan. Crack the eggs into the bacon grease and fry for 2 minutes, or until the whites are cooked through.
Pile the fries on a large platter, top with the chopped (drained, preferably on a paper towel) lamb bacon, add the eggs (you can cut through the yolk to get some of the runny yolk, but keep in mind the yolks are small so you won't get as much runniness compared to a larger egg), and add the chopped parsley.
Serve hot and devour!