- 1 baguette
- olive oil
- 8 slices of ham, e.g. Serrano ham
- 16 quail eggs
- few tablespoons herbed cream cheese
- handful of dandelion salad
- pepper and salt to taste
- optional: fresh parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet or grill pan
- optional: poffertjespan
Preparation — 10 minutes
Divide the bread into slices and drizzle the slices with olive oil. Roast them on both sides in a skillet or grill pan, until they’re beautiful golden brown and crispy. Make sure the inside is still soft. Divide the slices of ham into halves and rinse the parsley and dandelion salad if needed.
Finishing the ham and quail egg bruschetta — 10 minutes
Coat the slices of bread with a very thin layer of herbed cream cheese. Place some salad and ham on top.
Fry the eggs for a few minutes. The best way to open them is using a small knife and carefully remove the top of the shell. For a perfect circle you can cook them in a ‘poffertjespan’, but a skillet works also fine. Divide the eggs over the bruschetta and season with a bit of pepper and salt. Garnish with parsley if you like, enjoy!