John Myers
Ingredients for 4 servings:
- 8 quail eggs
- 2 large slices of toast
- 8 slice(s) ham (Bresaola or Bündner Fleisch
- 1 tbsp butter, room temperature
- 1 tbsp coarse-grained mustard
- Butter, for frying
- black pepper, freshly ground
- Sugar
- Salt
- 100 g lamb’s lettuce
- 1 bowl of raspberries
- 2 tbsp white wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp oil, neutral (sunflower oil, rapeseed oil…)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Great starter, perfect for an Easter menu
Wash and trim the lamb’s lettuce, then drain. Purée half of the raspberries and mix with balsamic vinegar, white wine vinegar, and oil. Season with salt, pepper, and sugar. Toast the toast until golden brown. Mix the softened butter with the mustard and add a little salt. Fry the quail eggs in butter for fried eggs. To get a nice round shape, you can fry them in an egg maker. Another idea is to take the outermost ring of a sliced onion, crack open the egg, drop it in, and fry it. This also works. Salt the fried eggs. Quarter the toast slices to make 8 small squares. Spread them with the mustard butter and top each with a slice of bresaola. Then place the quail egg on top, grind black pepper over it, and arrange two “Stramme Mäxle” on each plate. Dress the lamb’s lettuce with the raspberry dressing and arrange it alongside. Sprinkle the remaining raspberries on top and serve.
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