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    8 Tiny Comfort Foods You Can Eat In One Bite

    Maybe you'd like a recipe for the smallest of Bloody Marys rimmed with crumbled bacon?

    1. Tiny Eggs Benedict

    Itty-Bitty Country-Style Eggs Benedict

    Makes 16


    Biscuit dough, 1 (16-ounce) can store-bought or homemade

    1/2 pound breakfast sausage

    3 tablespoons vegetable oil, divided

    16 quail eggs, plus 1 or 2 chicken egg whites*

    Roasted Garlic Cheese Sauce

    2 teaspoons unsalted butter

    1 head roasted garlic, mashed

    2 teaspoons all-purpose flour

    3/4 cup milk (whole or low fat)

    2 ounces sharp white cheddar cheese, grated

    Salt and pepper, to taste

    * Quail eggs tend to have a high yolk-to-white ratio. Adding 1 or 2 chicken egg whites to the quail eggs and cooking them all together will ensure that you have enough whites between the yolks to form perfect sunny-side-up eggs.

    1. Preheat oven and bake biscuits according to package instructions. Cut sausage into 16 coins. Warm 1 tablespoon of the oil in a medium skillet over medium heat. Add sausages and cook for 4 to 5 minutes on each side; remove from heat.

    2. Gently crack quail eggs into a small bowl and pour in chicken egg whites. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. Carefully pour eggs into skillet and cook for 3 minutes. Reduce oven temperature to 350°F and place skillet in the oven. Bake for 3 to 5 minutes, or until whites have set. Gently transfer eggs in a single sheet from the skillet to a cutting board. Use a 1 1/2-inch circle cutter to cut eggs into 16 rounds, centering the cutter around a yolk so that each cut round looks like a little fried egg.

    3. For the cheese sauce, melt butter in a small saucepan over medium heat. Add garlic and flour and whisk for 3 minutes. Add milk and whisk until no lumps remain and the mixture begins to thicken. Stir in cheese and season with salt and pepper. Simmer for 2 minutes more, or until sauce is smooth and creamy.

    4. Slice each biscuit in half. Place a sausage coin over each biscuit half and top with a sunny-side-up quail egg and a drizzle of cheese sauce. Serve warm.

    2. Tiny Tacos

    3. Tiny Chicken N Waffles

    4. Tiny Fried Pockets of Mac N Cheese

    5. Tiny Meatloaf On a Stick

    6. Tiny Banh Mi

    7. Tiny Pop Tarts

    8. Tiny Bloody Marys

    Itty-Bitty Bloody Marys

    Makes 12


    2 1/2 cups soju (Korean rice wine)

    2 1/2 cups tomato juice

    1/4 cup Worcestershire sauce

    3 tablespoons Sriracha hot sauce

    2 limes, zested and juiced

    21/2 teaspoons black pepper


    1/4 cup honey

    1/2 cup crumbled bacon

    24 pickled green beans

    12 hard-boiled, breaded, and fried quail eggs

    12 toothpicks

    1. Place first 6 ingredients into a large pitcher over ice. Stir until well mixed. Set aside to chill.

    2. Pour honey onto a small, shallow plate and spread it around. Rim each glass with a thin layer of honey followed by the crumbled bacon. Place 2 green beans into each glass and pour in chilled liquid. Skewer quail eggs onto toothpicks and place over each cocktail. Serve.

    Find these and other miniature delights in the upcoming cookbook Tiny Food Party! from the authors of the blog Spoon Fork Bacon, Teri Lyn Fisher and Jenny Park.