5 Star Makeover - Caramelised Fennel, Serrano Ham and Fried Quail Egg Brunch Bruschetta

I have been a long time follower of Natasha's blog, 5 Star Foodie Culinary Adventures for her innovative flavor combinations and no-fear experiments of various culinary techniques! She is the first non-professional chef, I have seen, who has attempted "sous-vide" at home and successfully at that!

So, when she recently invited me to take part in her 5 Star makeover series, I, predictably, jumped on it and accepted it on the spot. The concept of the series is to give a new unique, gourmet twist to a traditional popular dish. For this month, the theme was Bacon and Eggs.

Now, I could not have asked for a better draw of ingredients. The quintessential brunch combination has been espoused in many many ways across time and cultures. Everybody has a comfort version and a gourmet version. Versatile as they are, I was also intimidated to a degree. What new twist can I add that has not already been-there-done-that?!

After racking my brains and going over options.. breakfast pizza, terrine, etc.. courses.. main, appetizer, small bites... and cuisines...I finally decided to go with something simple, yet elegant.. one that can be easily attempted at home but with a flavor profile that elevates it beyond the everyday!

Hence, was born my idea of Brunch Bruschetta, a combination of two favorite concepts... a mid-morning meal and crunchy bites that are always a big hit with everyone.

In NYC Sunday brunch is, perhaps, THE most popular casually, social event, with many NYers waiting for hours outside popular joints completely nonchalant about the brutal cold winds buffeting around them. And, if you walk in Little Italy, you'll see atleast 50% of diners crunching on a crisp crostini topped with fresh ideas.

So, without further ado, let me present to you a Caramelised Fennel Bruschetta wrapped with Serrano Ham and topped with a Fried Quail Egg. :)



Caramelised Fennel, Serrano Ham and Fried Quail Egg Brunch Bruschetta

1 Italian loaf, sliced on deep bias (8 slices)
1 fennel bulb, sliced thin using a mandolin
1/4 lb Serrano ham, sliced thin
8 quail eggs
Balsamic Vinegar for drizzling
salt, pepper and olive oil as needed

Drizzle some olive oil on both sides of the bread slices and bake in a pre-heated oven at 350F for 10-12 minutes, turning once in between. Meanwhile, saute the fennel in a little oil until soft and just turning brown. Season simply with salt and pepper. Reserve until ready to assemble.

When the crostinis are ready, equally divide the caramelised fennel onto the crostinis. Wrap each slice and topping with a slice of Serrano ham. Place on the plate and start frying the eggs.

Top each crostini with a fried quail egg, sprinkle with salt and drizzle a touch of balsamic vinegar. Serve immediately.

hosted by 5 Star Foodie & Lazaro Cooks!