The New Sunday Morning Favourite

I had always been tempted to try quail eggs. Of course the size of them always scared me from wanting to crack them on to a hot pan for fear I would inevitably crack the yoke, so as a first step I tried out this little experiment that turned out stellar and has now made my regular Sunday morning rotation.

BRAD'S QUAIL EGG SALAD AND PEROGIES

(For 2) 16 free-range quail eggs; one bunch local watercress; juice of half lemon; big splash olive oil; kosher salt and fresh pepper; 8 perogies (your favourite); 1/2 local onion finely chopped; 4 strips free-range bacon cut into one-inch pieces.

Fry the bacon on low heat until crisp, set aside and keep warm. Raise the heat and sauté onion for a few seconds, season and add the perogies. Cook about 4 minutes per side.

Meanwhile, bring a small pot of water with the eggs to a gentle boil for 2 minutes and then drain. Peel off the shells (run them under cool water so they're safe to handle; then tap them on a hard surface; run your nail from top to bottom and then peel gently. Wash and trim the watercress and toss with lemon juice, olive oil and S&P. Add quail eggs over the top. Layer bacon and onion on the plate and top with perogies. Serve with local sour cream if you like.

February's Treat of the Month

It will amaze you just how incredible all poultry is when it's raised the right way. This is a mouth-watering favourite of mine, and is absolutely simple.

BRAD'S ROAST QUAIL WITH BROCCOLI AND SQUASH

Whole free-range quail per person; organic butternut squash; organic head of broccoli; 4 tbsp local butter; kosher salt; fresh pepper; thyme sprigs; olive oil

Melt a tbsp of butter with a generous amount of olive oil in a cast iron skillet on medium-high and sear the quails (no more than three at a time) on all sides until golden. Remove them from the pan. Add the squash and cook for 6-7 minutes. Pre-heat oven to 400. Add broccoli, season and cook for a moment (add oil if needed). Then return the quails to the pan breast-side up and add the remaining butter to the pan. As it melts, spoon it into the cavity of the quails. Season generously and lay 5-10 sprigs of thyme over everything. Transfer to the oven and cook for 35-40 minutes or until internal temperature of quails is 170. Goes great with a glass of pinot noir.