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🍳 Crispy Bresaola Eggs on Toast

292 kcal · 30 min · 4 servings

Ingredients

• 12 slices whole wheat ciabatta (approx. 1 cm thick)
• 3 tbsp olive oil
• 30 g butter
• 12 quail eggs
• 6 sprigs basil
• 12 slices bresaola (or Bündner meat)
• 100 g young pecorino
• pepper
• sea salt

Instructions

1. 1. Place the bread slices on an oven rack. Position the rack over a baking sheet to catch any drips.
2. 2. Brush the bread slices evenly with olive oil.
3. 3. Preheat your oven. Set the temperature to 200 °C (180 °C for fan-assisted or Gas Mark 3).
4. 4. Slide the bread onto the middle rack in the oven.
5. 5. Bake the bread for 7 to 8 minutes, until it is golden brown and crispy.
6. 6. Melt the butter in a frying pan over very low heat.
7. 7. Remove the pan from the heat briefly.
8. 8. Carefully crack the quail eggs and place them into the pan.
9. 9. Place the pan back on the stove.
10. 10. Fry the eggs over medium heat for about 3 minutes, until they resemble sunny-side-up eggs.
11. 11. Rinse the fresh basil under running water.
12. 12. Shake the basil dry.
13. 13. Carefully pluck the basil leaves from the stems.
14. 14. Remove the toasted bread slices from the oven.
15. 15. Top each bread slice with a slice of bresaola.
16. 16. Place a fried quail egg on top of each piece of bresaola.
17. 17. Crumble the cheese evenly over the eggs.
18. 18. Season the dish with coarse pepper and sea salt.
19. 19. Garnish the dishes with the fresh basil leaves.
20. 20. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 292
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 13 g