Summary

Ingredients

• 4 scallop (s)
• leaves some from the lettuce, nice, if possible colored
• 4 slices brioche
• 4 slices ham, serrano
• 2 tablespoon butter
• 1 tablespoon oil
• 4 quail egg (s), alternatively very small chicken eggs
• salt and pepper

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Instructions

1. Cut out a circle with an average size of 6 cm from the individual brioche slices. Halve the ham slices and fry them in a dry pan without oil. Remove the ham, keep warm (preheat the oven to 70 ° for this) and heat 1 tablespoon butter in the same pan. Fry the brioche circles on both sides until golden brown. Remove from the pan and also keep warm in the oven.
2. Heat the oil and the remaining butter in the pan. Fry the scallops in it for 1.5 minutes per side and then keep warm. Now quickly fry the quail eggs in the remaining fat, add salt. Carefully scratch the quail eggs with a knife and then break them open.
3. A turret is now being built for serving. To do this, first put the brioche slice on a plate. The ham is then placed crosswise on top, covered with one or two lettuce leaves. The finish is the scallop crowned with a quail egg. If you don`t get quail eggs, you can also fry small chicken eggs and then cut them to the right size with a cookie cutter.
4. Looks great and tastes great too.