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

Ingredients

• 1/2 pound firm green tomatoes (about 1 large), cored and cut into 1/4- to 1/2-inch dice
• 1/4 cup light brown sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon madras curry powder
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fennel pollen
• 1/8 teaspoon ground allspice
• One 1-inch piece fresh ginger, grated
• 1/2 green apple, grated
• 1/2 red onion, cut into 1/4-inch dice
• Chicken stock, as needed
• 1 tablespoon olive oil
• 5 thick slices bacon (about 1/4 pound), cut into 1/4-inch batons
• 2 cloves garlic, grated
• 1 shallot, minced
• 1 bunch red chard, leaves stripped (stems saved for another use)
• 1 bunch beet greens, leaves stripped (stems saved for another use)
• 1/3 cup cider vinegar
• 2 teaspoons sugar
• Pinch nutmeg
• Salt and pepper
• Hot sauce, such as Frank's RedHot
• 4 cups chicken stock, plus more as needed
• Salt
• 2 tablespoons butter
• 1 cup stone-ground grits
• 1 cup whole milk
• 12 quail eggs, cooked over easy

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