During my amuse bouche menu planning, I had grand plans to make Oeufs Mimosa (Deviled Quail Eggs).
So I located the eggs at a local Asian market and boiled them, thinking that I would whip out the eggs and make them on the spot during the party.
Well, let's just say that I had more going on that I anticipated in getting all the food out of the kitchen and onto the table. I ended up having two friends peel the eggs and served them simply with a roll in pink Himalaya salt.
Delicious, one-bite, but definitely not what I had planned. Still, I think I would serve them again exactly the same way!