Summary

Ingredients

• 4 quail (s)
• 4 quail egg (s)
• 10 cl balsamic vinegar
• 1 tablespoon honey
• 80 ml jus, (poultry jus)
• 200 g lentils, (belua lentils, black lentils)
• 1 bunch chives
• 5 tablespoon oil
• 3 tablespoon white vinegar, approx.
• 1 tablespoon mustard
• 3 drops oil, (truffle oil)
• salt and pepper

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Instructions

1. Release the quail breast and legs. Fry them later in the pan, cook them and let them rest a little longer. Season with salt and pepper.
2. Pour honey into the pan, deglaze with balsamic vinegar and fill up with jus. If necessary, let it boil down a little.
3. Cook the lentils according to the instructions on the package, pour them into a sieve and cool with cold water.
4. Cut the chives into small pieces. Make a vinaigrette from vinegar, mustard, salt, pepper, truffle oil and oil. Marinate the lentils with it and add the chives.
5. Cut the eggs with a saw knife, open them and fry them in a pan to make fried eggs.
6. Serving:
7. First place the lentils on the plate, garnish with a little lettuce, spread the poultry on top, pour the gravy and place the fried egg on top.
8. Good Appetite!