Snail pan gratinated

Ingredients for 4 servings:

• 24 snails (vineyard snails, can)
• 2 tomatoes
• 1 pepper, pickled
• 100 g herb butter, homemade
• 4 egg yolks
• 1 spring onion(s)
• 2 cloves garlic
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

smart – with pepperoni, tomatoes and herb butter

Wash the tomatoes and cut into very small pieces. Clean the peppers and chop them first into very thin rings, then into pieces. Clean the spring onions, quarter them lengthwise, and then slice them. Fry everything together in a pan with olive oil and the crushed garlic and sauté until soft. Season with salt and pepper and add the liquid from a tin of snails. Brush 4 gratin dishes with olive oil and add the snails. Separate the eggs and carefully slide the yolks into the center of each dish, gently adding a little salt. Place the tomato mixture on top of the yolks and cover everything with the herb butter. Bake in a preheated oven at 250°C for about 7 minutes, by which time the egg will still be slightly runny and the butter will be bubbling. Serve as a starter with baguette.