Like a lot of miniature things, quail eggs are fun. Served these as an appetizer during a family visit over the Thanksgiving weekend:
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Slice a baguette thinly, brush with olive oil, sprinkle with salt, pepper and garlic powder. Into a 350º oven until lightly toasted and crisp. Smash up an avocado, add a bit of lemon juice and S&P. Smear onto baguette crisps. Top with a small dollop of cream cheese beat with scallions and fresh dill. Fry up your quail eggs in a touch of butter and slide one atop each canapé. Crack a little pepper over and serve.
p.s. – loving the double-yolk quail egg, good luck for whoever gets it (in this case, the tot).