Pane al Pomodoro with Quail Eggs
This dish is Chef Alex Palermo's take on the Italian classic of fresh tomato-topped bread, enhanced with rich and delicate quail eggs. The combination of sweet heirloom tomatoes, crusty sourdough bread, and perfectly cooked quail eggs creates a light yet satisfying meal, ideal for breakfast, brunch, or a quick dinner. Mangia! Mangia!
Ingredients
- 2 heirloom tomatoes
- ½ tsp sea salt
- 2 tbsp extra-virgin olive oil (plus more for frying)
- 2 slices sourdough bread
- 4 Spring Creek quail eggs
Instructions
Prepare the tomatoes: Grate 2 heirloom tomatoes on a box grater, discarding the skin.
Season: Add ½ tsp sea salt and 2 tbsp extra-virgin olive oil to the tomato pulp. Stir to combine.
Rest: Let the mixture sit for 20 minutes, allowing the flavours to meld.
Toast the bread: While the tomatoes rest, fry or toast 2 slices of sourdough in a skillet with a drizzle of olive oil until golden on both sides.
Cook the eggs: In a separate pan, heat 1–2 tbsp olive oil over medium heat. Crack in 4 Spring Creek quail eggs and cook, basting with the hot oil, until done to your liking.
Assemble: Spoon the tomato mixture generously over the toasted bread.
Finish & serve: Top with the fried quail eggs, drizzle with a little more olive oil if desired, and serve right away.
