Quail Egg French Toast Fingers
- Prep time: 5 minutes
- Cook time: 10 minutes
- Serves: 2-3
Chef Kyle Crawford has a back-to-school morning sorted — and the kids might just make these themselves. Strips of bread are dredged in a rich Spring Creek quail egg and cream mixture, fried until golden on every side, then tossed in cinnamon sugar and served with maple syrup. They're fun to dip, easy to share, and impossible to resist.
Ingredients
- 3 slices of bread, cut into fingers
- 12 Spring Creek quail eggs, beaten
- 1 tbsp heavy cream
- 2 tbsp butter
- 1/2 cup sugar
- 2 tbsp cinnamon
- Maple syrup, for serving
Instructions
In a shallow bowl, whisk together the beaten quail eggs and heavy cream until combined.
In a small bowl, mix together the sugar and cinnamon. Set aside.
Heat a non-stick pan over medium heat and melt the butter.
Working one at a time, dredge each bread finger in the quail egg mixture, ensuring all sides are coated. Lay directly into the pan and fry, turning occasionally, until golden on all sides.
Remove from the pan and immediately toss in the cinnamon sugar to coat. Serve warm with maple syrup.
