Southern-Style Birds in a Nest with Butter Grits, Greens with Bacon, Over-Easy Quail Eggs and Green Tomato and Green Apple Chutney Recipe

Embark on a culinary journey to the heart of the American South with this exquisite “Southern-Style Birds in a Nest” recipe. This dish is a delightful and sophisticated twist on classic Southern comfort food, elevating familiar flavors and textures into a truly memorable experience. At its core lies a bed of rich, creamy butter grits, a staple of Southern cuisine, providing a comforting foundation. Layered upon this are vibrant, tender Southern greens, punctuated by the savory crunch of crisp bacon.

The “nest” is then completed with delicate, perfectly cooked over-easy quail eggs, their runny yolks promising a burst of golden richness. Finally, a bright and tangy green tomato and green apple chutney adds a surprising counterpoint, cutting through the richness and adding a layer of complexity that truly sets this dish apart. While classified as advanced, the effort is well rewarded with a harmonious blend of sweet, savory, tangy, and textural elements that capture the essence of Southern hospitality and culinary innovation.

Recipe Information

Skill Level: This recipe is classified as Advanced. This indicates that it requires a higher level of culinary skill, potentially involving multiple cooking techniques, precise timing, or more complex ingredient preparation.
Total Time: The estimated total time required to prepare this dish from start to finish is 2 hours and 15 minutes. This includes all stages of preparation, cooking, and resting times if applicable.
Active Time: The estimated amount of time spent actively working on the recipe (chopping, stirring, sautéing, etc.) is 55 minutes. This is the hands-on portion of the cooking process.
Yield: This recipe is designed to produce 4 servings. This is the number of portions the finished dish will provide.

Ingredients

Green Tomato and Green Apple Chutney:

Firm Green Tomatoes: You will need approximately 1/2 pound of firm green tomatoes. This typically equates to about one large tomato. These should be carefully cored to remove the tough inner part, and then cut into small, uniform dice, measuring between 1/4 and 1/2 inch on each side.
Light Brown Sugar: Measure out 1/4 cup of light brown sugar. This provides sweetness and a rich, slightly molasses-like flavor to the chutney.
Cider Vinegar: You will need 1/4 cup of cider vinegar. This contributes acidity, balancing the sweetness and adding a tangy note.
Madras Curry Powder: Include 1/2 teaspoon of madras curry powder. This spice blend will provide a warm and aromatic flavor profile.
Mustard Seeds: Add 1/2 teaspoon of mustard seeds. These will offer a subtle pungency and textural element.
Fennel Pollen: Use 1/4 teaspoon of fennel pollen. This less common ingredient provides an intense, concentrated fennel flavor with sweet and anise notes.
Ground Allspice: A small amount of ground allspice is needed, specifically 1/8 teaspoon. This spice brings warm, peppery, and slightly sweet undertones.
Fresh Ginger: You will require a 1-inch piece of fresh ginger. This should be peeled and then finely grated to release its pungent and aromatic oils.
Green Apple: Use half of a green apple. This should also be grated to incorporate its tartness and crisp texture into the chutney.
Red Onion: Take half of a red onion and cut it into small, 1/4-inch dice. Red onion adds a bit of sharpness and color.
Chicken Stock: Chicken stock will be used as needed during the cooking process to adjust the consistency of the chutney.

Southern Greens and Bacon:

Olive Oil: Begin with 1 tablespoon of olive oil for sautéing.
Thick Slices Bacon: You’ll need 5 thick slices of bacon, which is approximately 1/4 pound. These should be cut into small, rectangular pieces, referred to as “batons,” measuring about 1/4 inch in width.
Garlic: Include 2 cloves of garlic. These should be peeled and then finely grated to distribute their flavor evenly.
Shallot: Use 1 shallot. This should be peeled and then minced very finely.
Red Chard: You will need 1 bunch of red chard. The leafy green parts should be stripped away from the tough stems. The stems can be saved for other culinary uses.
Beet Greens: Take 1 bunch of beet greens. Similar to the chard, the leaves should be stripped from the stems, and the stems can be reserved for a different application.
Cider Vinegar: Add 1/3 cup of cider vinegar. This provides acidity to the greens, balancing their earthy flavor.
Sugar: Include 2 teaspoons of sugar to slightly sweeten the greens and counteract the bitterness.
Nutmeg: A pinch of nutmeg is needed. This spice adds a warm, slightly sweet, and aromatic note that pairs well with greens.
Salt and Pepper: Salt and pepper will be used to season the greens to your taste.
Hot Sauce: A hot sauce, such as Frank’s RedHot, is recommended for adding a touch of heat to the greens. The amount used will be to your preference.

Butter Grits:

Chicken Stock: You will need 4 cups of chicken stock initially, with more available as needed to achieve the desired consistency of the grits.
Salt: Salt will be used to season the chicken stock and the grits.
Butter: Include 2 tablespoons of butter. This will add richness and flavor to the cooked grits.
Stone-Ground Grits: Measure out 1 cup of stone-ground grits. Stone-ground grits have a coarser texture and a more pronounced corn flavor compared to quick-cooking or instant grits.
Whole Milk: You will need 1 cup of whole milk. This contributes creaminess and richness to the grits.
Quail Eggs: Prepare 12 quail eggs. These should be cooked over easy, meaning the whites are set but the yolks are still runny.

Directions

For the Green Tomato and Green Apple Chutney:

Combine Ingredients: Begin by combining all the ingredients for the chutney in a medium-sized pot, preferably one with a heavy bottom to ensure even heating and prevent scorching. This includes the prepared green tomatoes, light brown sugar, cider vinegar, madras curry powder, mustard seeds, fennel pollen, ground allspice, grated fresh ginger, grated green apple, and diced red onion.
Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a vigorous boil.
Reduce to a Simmer: Once boiling, immediately reduce the heat to a gentle simmer. The surface of the chutney should show only small, occasional bubbles.
Cook and Thicken: Continue to cook the chutney at a simmer, stirring occasionally to prevent sticking and ensure even cooking. Cook for approximately 30 minutes. During this time, the chutney will thicken as the liquids reduce and the ingredients soften.
Adjust Consistency and Seasoning: After 30 minutes, taste the chutney. If you prefer a thinner consistency, you can add a small amount of chicken stock, a tablespoon at a time, stirring it in and allowing the chutney to return to a simmer before adding more if needed. Adjust the seasonings (salt, pepper, or a touch more sugar or vinegar) to your personal taste.

For the Southern Greens and Bacon:

Cook Bacon: Heat the olive oil in a large skillet over medium-high heat. Add the cut bacon batons to the hot skillet. Cook, stirring occasionally to ensure even browning, until the bacon is crisp and has rendered its fat.
Remove Bacon: Carefully remove the cooked, crisp bacon from the skillet using a slotted spoon and transfer it to a plate lined with paper towels to drain off excess grease. Set aside.
Sauté Aromatics: Lower the heat under the skillet to medium. Add the grated garlic and minced shallot to the bacon fat remaining in the pan. Cook, stirring occasionally, for 3 to 5 minutes, until the garlic and shallot are softened and fragrant but not browned.
Wilt Greens: Add the stripped red chard leaves and beet greens to the skillet. Let the greens wilt in the pan for a few minutes, stirring gently, until they begin to soften.
Deglaze and Season: Carefully pour the cider vinegar into the hot skillet to deglaze the pan, scraping up any browned bits from the bottom. Add the sugar, nutmeg, salt and pepper to taste, and a dash of hot sauce according to your preference for heat. Stir to combine the seasonings with the greens.
Combine with Bacon: Add some of the cooked bacon back into the pan with the greens. Stir to combine the bacon with the wilted greens. The remaining cooked bacon will be used as a garnish.

For the Butter Grits:

Boil Stock and Butter: In a medium saucepan, bring the 4 cups of chicken stock to a boil over medium-high heat. Add 1 teaspoon of salt and 1 tablespoon of the butter to the boiling stock.
Add Grits and Simmer: Once the stock is boiling and the butter has melted, add the stone-ground grits to the saucepan. Stir well to prevent clumping. Reduce the heat to a low simmer. Stir the grits, then partially cover the saucepan with a lid, leaving a small gap for steam to escape.
First Cooking Phase: Continue to cook the grits, whisking occasionally to prevent sticking and ensure even cooking, until the liquid is mostly absorbed. This will take approximately 15 minutes. The grits will start to thicken.
Second Cooking Phase: Add 1/2 cup of the whole milk to the grits. Whisk thoroughly to incorporate the milk. Partially cover the saucepan again and continue to cook, whisking occasionally, for another 15 minutes. The grits will become creamier.
Third Cooking Phase: Add the remaining 1/2 cup of whole milk to the grits. Whisk well. Cook partially covered, whisking occasionally, for a final 15 minutes. The grits should be very thick and creamy at this point.
Finish and Season: Add the remaining tablespoon of butter to the cooked grits and stir until it is melted and incorporated. Season the grits to taste with additional salt if needed. If the grits are too thick, you can add a little more chicken stock, a tablespoon at a time, stirring until the desired consistency is reached.
Serve: Serve the hot butter grits immediately, topped with the cooked over easy quail eggs.

The “Southern-Style Birds in a Nest” is more than just a meal; it’s an artful composition of flavors and textures that celebrates the bounty and culinary traditions of the South. From the comforting embrace of the butter grits to the lively counterpoint of the green tomato and green apple chutney, each component plays a vital role in creating a balanced and deeply satisfying dish. The savory greens and bacon add a layer of hearty goodness, while the delicate quail eggs provide a luxurious finishing touch. Mastering this recipe, while requiring a bit more attention and effort, unlocks a truly unique and impressive culinary creation. Whether served for a special brunch or a sophisticated dinner, this “Southern-Style Birds in a Nest” promises to impress and delight, leaving a lasting impression of Southern charm and deliciousness.