Striker Max from Quail Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 quail egg (s)
- 2 large toast slices
- 8 slices ham, (bresaola or Bündner meat
- 1 tablespoon butter, room temperature
- 1 tablespoon mustard, coarse-grained
- Butter, for frying
- Black pepper from the mill
- sugar
- salt
- 100 g lamb`s lettuce
- 1 bowl raspberries
- 2 tablespoon white wine vinegar
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 2 tablespoon oil, neutral (sunflower oil, rapeseed oil 830;)
Print Recipe
Pin Recipe Instructions
- Wash and clean the lamb`s lettuce and drain. Puree half of the raspberries, mix with balsamic vinegar, white wine vinegar and oil. Season to taste with salt, pepper and sugar. Toast toast until golden brown. Mix the softened butter with the mustard and lightly salt. Fry the quail eggs in butter as fried eggs. To get a nice round shape, you can fry them in a fried egg shaper. Another idea is to take the outermost ring of a sliced vegetable onion, crack open the egg, put in and fry in it. Also works. Salt the fried eggs. Quarter the toast to make 8 small squares. Brush these with the mustard butter and top each with a slice of bresaola. Then place the fried quail egg on top, grind black pepper over it and arrange two `Stramme Mäxle` on plates. Dress the lamb`s lettuce with the raspberry dressing and spread it next to it, spread the remaining raspberries on top and serve.
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