When was the last time you had a real breakfast? Of the full English variety, for instance, with bacon, eggs and all the trimmings. This was one of the questions going through our minds a few days ago at the country home of friends in Halkidiki when the mother said she was going to treat us to a quail egg omelette. Yes, we know a few eyebrows will be raised among vegetarians reading this. However, these are certified eggs from the Artemis quail farm. And the more we investigated, the more we realised that Grigoris Ananiadis is a special case. He began with passion and vision 25 years ago and today he has a model farm for feathered game at Pente Vryses, 30 km. from Thessaloniki in the municipality of Lagadas. Leaving aside the meat products (including smoked quail and fresh pheasant), we have already come up with a long list of possible recipes for the eggs. Jamie Oliver prepares them scotch egg style, wrapped in sausage meat, but they are also marvellous when pickled. In the Philippines they are a popular street snack, hardboiled and fried in batter with a little annatto powder that gives the eggs a golden orange colour. And in Japan, they are often included in carefully prepared bento lunch boxes for children, since their nutritional value is up to four times greater than chicken eggs, with high vitamin B1 and A and five times as much iron and potassium.
(Artemis, Pente Vryses, Lagadas Municipality, Thessaloniki, tel. 23940 56356, 6977281130)
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