Breakfast Sandwich with Quail Eggs




  1. Preheat oven to 425 degrees Fahrenheit.
  2. Bake the bacon for 10-12 minutes on baking sheet to desired crispiness.
  3. Remove from oven, place paper towel on a plate and let bacon cool and absorb fat drippings. Once cool, tear into 2 -inch pieces and set aside.
  4. Slice tomatoes and sprinkle with a touch of salt, set aside.
  5. Scoop 1 avocado into a bowl and mash with a fork.
  6. Sprinkle avocado spread with a little lime juice and a little salt and pepper to taste, set aside.
  7. Add quail egg into pan with a little olive oil (just to coat the pan) and cook sunny side up over medium-low heat.
  8. Toast bread or bagel to desired crispiness.
  9. For the layers: bagel half, avocado spread, 1 tomato slice, bacon, quail egg on top garnished with arugula microgreens.


I got my Quail eggs and Microgreens from American Pride MicroFarm in Naperville, IL.

Recipe by Regan Baroni at