Recipe: Crumpet fondue de Provence quail egg Bellota Chorizo

Name: Crumpet fondue de Provence oeuf de caille Chorizo de Bellota
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 portions
Ingredients: 4 Crumpets Artisanaux*1 petit poivron vert sans les graines1 petit poivron rouge sans les graines1 tomate bien mûre émondée et taillée en dés2 oignons nouveaux émincés10 olives noires dénoyautées et émincées2 gousses d'ail dégermées et hachées4 œufs de caille "Label Rouge"(si possible"4 tranches de chorizo de Bellota* taillées en déshuile d'olivessel

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 30 min

Cook 30 min

Total 1h

Servings 4 serv.

Ingredients for 4 servings

4 Artisanal Crumpets*
1 small green bell pepper without seeds
1 small red bell pepper without seeds
1 ripe tomato blanched and diced
2 spring onions sliced
10 black olives pitted and sliced
2 garlic cloves degerminated and chopped
4 quail eggs "Label Rouge"(if possible)
4 slices of Bellota chorizo* diced
olive oil
salt

Step-by-step directions

1- In a thick-bottomed saucepan pour 2 tablespoons of olive oil, then "wilt" the sliced bell peppers let sweat for 3 minutes then add the onions let cook for another 2 minutes then the diced tomato, chopped garlic and black olives cook for another 2 minutes salt then mix with the chorizo dice cover and turn off the heat.

2- Place a pan on the heat pour a few drops of olive oil salt then break your eggs one by one onto a plate and slide them into the pan gentle cooking 2 minutes.

3- Heat your Crumpets and your filling place them on hot plates then arrange your Provençal filling on top then using a pastry cutter with the help of a spatula arrange the quail egg in the center.
*Belottas are small acorns enjoyed by the famous Iberian black pigs thank you to my friend Alejandro Alvarez for this exceptional shipment.
Crumpets are "small holey breads" very popular in Anglo-Saxon countries you can of course make them yourself, and for this recipe replace them if necessary with thick blinis or muffins.

Cuisine provencale