3 rashers of rindless streaky smoked bacon
2 tablespoons oil for frying
1 slice of bread
2 handfuls of very young spinach or beet leaves
1 handful of young dandelion leaves, or watercress if not available
French dressing
12 Raw quail’s eggs

1. Cut the bacon across into thin strips. Brown them rapidly in the oil. Remove and drain on absorbent kitchen paper. Cut the bread into small dice and fry in the hot fat until evenly browned. Remove with a perforated spoon and drain on absorbent kitchen paper.
2. Wash and pick over spinach and dandelion leaves and pull them into small pieces, discarding any stalks or thick ribs. Dry well. Toss in the dressing and arrange on 4 individual plates.
3. Get a frying pan or shallow sauté pan of water bubbling on the heat. Break the quail’s eggs carefully on to a plate. Slide the eggs into the pan. Reduce the heat and poach for 1 minute. Remove from the pan and slip into bowl of warm water until ready for use.
4. Arrange 3 well-drained eggs per person on the salads. Add a sprinkling of bacon, then the fried croûtons, still warm, and serve immediately.

Wine: DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]