Sourdough Toast, Lebanese Za’atar, Hummus, and Pickled Quail Eggs

If I were trying to make an unusual and catchy title for a cookbook, this one might work well. Or it might frighten off all prospective customers. Who knows??

In any case one of my more eclectic breakfasts after Thanksgiving was this unlikely combination. It was good and healthy. And you may be pleased to know that hard-boiling quail eggs takes only four minutes and pickling the eggs is only slightly longer. Of course, they need to sit in the jar in the refrigerator at least overnight, to cool down before eating them — so plan ahead.