Recipe: Butter lettuce and quail eggs

Name: Salade sucrine et oeufs de caille
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 portions
Ingredients: La « Sucrinade » et soleils de caillebrushetti et croustillant de Pancetta.Salade sucrine et œufs de caille pour 2 ou 4 personnes :2 petites salades sucrines* passées à l'eau éboutées coupées en 2 dans la hauteur.8 œufs de caille bien frais12 a 16 petits brushetti (ou petits croûtons séchés au four)8 tranches de pancetta (ou bacon) rôties à la poêle jusqu'à ce qu'elles soient cassantes puis débarrassées sur du papier absorbantHuile d'olivesCrème de vinaigre balsamique (ou vinaigre balsamique)Un peu de beurresel, poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Starters

Prep 15 min

Cook 5 min

Total 20 min

Servings 4 serv.

Here's an idea for either making a frugal and gourmet dinner or for a pretty appetizing starter

Ingredients for 4 servings

The "Sucrinade" and quail suns

bruschetta and crispy pancetta.

Butter lettuce and quail eggs for 2 or 4 people:
2 small butter lettuces* rinsed, trimmed and cut in half lengthwise
8 very fresh quail eggs
12 to 16 small bruschetta (or small croutons dried in the oven)
8 slices of pancetta (or bacon) pan-roasted until crispy then drained on paper towels
Olive oil
Balsamic vinegar cream (or balsamic vinegar)
A little butter
Salt, ground pepper

Step-by-step directions

1- 1/4 hour before eating, make a small vinaigrette with 1 tablespoon of balsamic cream, salt pepper then add 2 tablespoons of olive oil.

2- On a small plate, lay out your lettuce halves heart side up then pour a little of your vinaigrette into each.

3- When ready to eat, arrange your lettuce hearts in the center of the plate and place your bruschetta (or mini croutons) around them, drizzling a drop of olive oil on each.

4- Heat a piece of butter and a little oil in a large pan (non-stick or other), in a bowl crack (with a sharp knife stroke) the 8 quail eggs then slide them into the hot pan cook for 2 minutes then slide them back onto your work surface.

5- All that's left is to make pretty circles with a cookie cutter (or with a glass) around your fried eggs and with the help of an iron spatula place them harmoniously around the plate add the pancetta petals warmed and very dry and a few drops of balsamic cream around.
it's true still many explanations on my part but when you serve this starter no doubt your guests will appreciate it.
* Butter lettuce is a small round romaine-type salad grown in southern France

Oeufs Salades Sucrine