John Myers
Contents
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Ingredients
- 4 Quail eggs
- 5 French beans
- 0,5 tsp Chive rolls
- 1 Pumpernickaler
- 1 tsp Chili peppers
- Oil
- Salt pepper
Instructions
Poached quail egg:
- For the poached quail egg, line a small bowl with some cling film. Brush the cling film with oil and lightly cover with salt and pepper.
- Carefully open the quail egg and slide it into the prepared cling film. Seal the cling film with butcher's twine to form a small bag. Cook the foil sachet in boiling water for about 2 minutes.
- Brush the Pumpernickaler with mustard and place the poached quail egg on top.
Baked quail egg:
- Brush a small bowl with oil, add some chives, carefully open two quail eggs and slide them into the bowl. Sprinkle with the remaining chives, season with salt and pepper.
- Let it set in a preheated oven at 150 ° C for about 8 minutes.
Quail fried egg:
- Clean the beans and cut them evenly. Blanch the beans in lightly salted water and immediately immerse them in ice water.
- Heat the oil in a pan, carefully open a quail egg, slide into the pan, lightly salt and fry.
- Arrange the beans parallel and place the fried egg on top.
