Half a package of frozen french fries
4 slices of bacon, cut into 1 inch pieces
1 tablespoon bacon fat
1 tablespoon flour
1/2 cup chicken stock
Salt and freshly ground pepper
4-6 quail eggs
Cook the fries according to the package directions.
While they’re baking, crisp up the bacon to your desired doneness.
Measure out the bacon fat into the same pan that you cooked your bacon and heat over medium heat.
Sprinkle on the flour and cook, stirring constantly until the flour is incorporated, 2-3 minutes.
Pour the stock into the pan in a thin stream, while stirring. Stir and bring to a simmer to thicken.
Taste and season with salt and pepper. Keep on very, very low heat while you cook the quail eggs.
In a non-stick skillet, heat up a bit of oil over medium heat. Cook the quail eggs until crisp, 1-2 minutes.
Remove the fries from the oven and place in a large oven-safe dish.
Top with cheese curds, the cooked bacon and quail eggs. Pour on the gravy.
Pop the dish back into the still warm oven for a couple of minutes,
just to help the cheese curds soften and melt a bit. Enjoy!
NOTE: Quail eggs don’t crack like regular eggs so it’s best to prepare them all before
you start cooking. To open quail eggs, use a sharp paring knife to carefully saw off the top of the shell.
Quail egg membranes are thick and cracking them on the counter usually doesn’t cut it.
Pour out the eggs into tiny bowls and line them up, ready to cook.
If you can’t find cheese curds you could go with shredded cheese, but don’t tell any Canadians I said that!