Smoky bacon forms the nest, filled with crispy potato or filo and topped with a soft-baked quail egg — a whimsical, rich bite that’s both playful and luxurious.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Nests
6 slices streaky bacon, halved crosswise
1 cup shredded potato (or use grated cooked potato or hash browns)
1 tbsp butter, melted
¼ tsp garlic powder
Salt & pepper, to taste
Optional: 2 tablespoons cheddar or gruyère cheese, grated
For the Filling
12 quail eggs
Fresh thyme leaves or chives, for garnish
Optional: dash of chili flakes or smoked paprika
Preheat & Prepare Pan
Form the Bacon Nests
2
Line each muffin cup with half a strip of bacon around the sides.
In a bowl, toss shredded potato with:
Melted butter, garlic powder, salt, pepper, and cheese (if using).
Press a spoonful of the mixture into the base of each cup to form a nest.
Bake for 10–12 minutes until lightly golden.
Add the Eggs
3
Carefully crack a quail egg into each nest (use a small serrated knife to open them cleanly).
Season lightly with salt, pepper, and optional chili flakes.
Final Bake
Garnish & Serve
5
Let cool slightly, then gently remove with a small offset spatula.
Garnish with fresh thyme or chives.
Serve warm or at room temperature.
Variations
6
Use mini filo shells instead of potato for a crispier nest.
Add a dab of tomato chutney , béarnaise , or truffle mayo underneath the egg.
Try with duck prosciutto or speck for a gourmet upgrade.
Pairing Suggestions
7
Wine: Sparkling brut, dry rosé, or a chilled Pinot Grigio
Cocktail: Classic Bloody Mary or a mimosa
NA: Tomato shrub or spiced ginger tonic
Ingredients For the Nests
6 slices streaky bacon, halved crosswise
1 cup shredded potato (or use grated cooked potato or hash browns)
1 tbsp butter, melted
¼ tsp garlic powder
Salt & pepper, to taste
Optional: 2 tablespoons cheddar or gruyère cheese, grated
For the Filling
12 quail eggs
Fresh thyme leaves or chives, for garnish
Optional: dash of chili flakes or smoked paprika
Directions Preheat & Prepare Pan
Form the Bacon Nests
2
Line each muffin cup with half a strip of bacon around the sides.
In a bowl, toss shredded potato with:
Melted butter, garlic powder, salt, pepper, and cheese (if using).
Press a spoonful of the mixture into the base of each cup to form a nest.
Bake for 10–12 minutes until lightly golden.
Add the Eggs
3
Carefully crack a quail egg into each nest (use a small serrated knife to open them cleanly).
Season lightly with salt, pepper, and optional chili flakes.
Final Bake
Garnish & Serve
5
Let cool slightly, then gently remove with a small offset spatula.
Garnish with fresh thyme or chives.
Serve warm or at room temperature.
Variations
6
Use mini filo shells instead of potato for a crispier nest.
Add a dab of tomato chutney , béarnaise , or truffle mayo underneath the egg.
Try with duck prosciutto or speck for a gourmet upgrade.
Pairing Suggestions
7
Wine: Sparkling brut, dry rosé, or a chilled Pinot Grigio
Cocktail: Classic Bloody Mary or a mimosa
NA: Tomato shrub or spiced ginger tonic
Mini Quail Egg & Bacon Nests
