Krümeltiger's quail eggs in tomato on spinach salad

Ingredients for 1 servings:

• 9 quail eggs
• 9 cocktail tomatoes, oblong
• 60 g spinach, fresh
• 1 tsp mustard, hot
• 1 tbsp apple cider vinegar
• 2 tbsp cream
• 1 garlic clove(s), very finely diced
• 2 dashes of Stevia
• herbal salt
• Pepper, freshly ground
• 5 olives, dark, with or without stones, both possible
• chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

SIS compatible

Place the quail eggs in cold water, bring to a boil, and cook for about 3.5 – 4 minutes. Rinse with cold water and peel. Peeling is best when the eggs are really cold. Make a salad dressing with vinegar, mustard, cream, garlic, stevia, and the spices. Wash the spinach and cut into smaller strips. Mix thoroughly with the dressing. Halve the tomatoes and remove the seeds (a teaspoon is quite easy to do). Halve the quail eggs as well. Place half an egg into each tomato half. Quarter the olives, removing the seeds first if necessary. Place the salad on a plate, top with the tomatoes and egg, and garnish with the olive pieces. Finally, gently sprinkle everything with chili flakes.