Bruschette with ham and quail eggs

Name: Bruschette with ham and quail eggs
Cuisine: British
Ingredients: 8 slices baguette; 8 quail eggs; 100 g cooked ham in thick slices; 20 g butter; 2 tablespoons extra virgin olive oil; to taste Salt; as needed Pepper

Massi Chef Channel @massichefchannel

Ireland

Eggs and ham are also an excellent combination for making bruschetta, especially if you use quail eggs, special and nice to see. Here is the simple and tasty recipe to make for a savory breakfast, a brunch or an aperitif!
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Massi Chef Channel @massichefchannel

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Ingredients

8 slicesbaguette
8quail eggs
100 gcooked ham in thick slices
20 gbutter
2 tablespoonsextra virgin olive oil
to tasteSalt
as neededPepper

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Steps

1

Arrange the baguette slices in a baking tray lined with parchment paper and brush them with oil; heat and toast them at 180 ° C for 10 minutes, then let them rest at room temperature.
2

Meanwhile, melt the butter in a non-stick pan and cook the quail eggs for a few minutes.
Arrange ½ slice of ham on each slice of bread and place the fried egg on top as well; complete with a sprinkling of pepper, a pinch of salt and serve the hot bruschetta.
3

Precautions:
Prepare the eggs or all together using a large skillet or 1 at a time in a small pan.
Ideas and variants:
These bruschetta are also great for brunch. You can also use crunchy bacon instead of ham for an even more classic pairing!
4

To give the dish an extra boost, garnish the bruschetta with finely chopped fresh chilli!