Teeny Tiny Food

What is it about teeny tiny food that adults love so much?  Any foods "miniature-ized" are the most popular items on my catering menus.  Sliders, mini grilled cheese, two-bite pizzas, mini quesadillas, etc.  Obviously, these are great cocktail fare because you can eat with one hand and hold your drink in the other.   But I have a feeling that it's more than convenience.  I think it's because it's silly and fun.  Admit it, you get to feel like a kid again because the food is just so darn cute.  Sometimes, bigger is not better.

In the spirit of cute food, I give you the quail egg. 

Teeny, tiny eggs that match my counter tops.  Ooooh! Aaaah!  OK, just lost any male readers out there...but seriously, how often do you get to coordinate your food with your kitchen?

I find these at my local Asian market.  I've also seen them at Whole Foods.  You can fry, poach or boil these little guys, just treat them like a regular egg.  I have made tiny deviled eggs with these too.  For this presentation, I fried them and served them on teeny tiny toast rounds with teeny tiny coins of chorizo.  Everyone giggled and licked their teeny tiny plates clean.  Try these.  Hilarity may ensue.

Quail Eggs & Chorizo on a Raft
Serves 1
 
2 quail eggs
Spanish chorizo, sliced in thin rounds
1 piece of toast
Smoked Paprika

1. In a small skillet warm the chorizo rounds until they release some of their oil and juices, remove from pan.
2. Toast a piece of bread.
3. Fry two quail eggs, sunny side up, in the chorizo "juice".
4. Using a round cookie or biscuit cutter, cut a circle out of the toast.
5. Layer chorizo on toast round, followed by quail eggs.
6. Sprinkle with smoked paprika and serve.