Toast with ham, asparagus and quail eggs. Here we will use the entrant in our Valentine's dinner, a toast with Serrano ham, green asparagus and quail eggs to be prepared in five minutes and it is very rich.
Toast Ingredients for Ham, Asparagus and Quail Eggs (for 2 people):
2 large slices of bread (ideally, country bread)
1 can green asparagus (with 4 studs suffice)
4 quail eggs
1 ripe tomato (red and tender)
4 slices of ham
olive oil, salt and pepper (I used a grinder with four peppers)
Toast recipe for ham, asparagus and quail eggs (for two people):
Take two slices of bread and tuéstalas (in a toaster, in the pan or wherever you prefer).
Put on toasted prosciutto, better if you cut it into pieces, so it's easier to eat later.
Peel the tomatoes and remove the seeds. Picalo very fine (like you're chopping garlic) and distribute it over the ham.
Take the asparagus and drain well. Put them on the tomato and ham.
Now it's the turn of the quail eggs. Open them and put them in a pan with a couple tablespoons of olive oil (very little oil, fry more than we like to iron). When the clear curdle pull them and put a couple of eggs on each toast.
Finally add a pinch of salt to each egg and a little pepper. Put in the oven at 160 ° C for 5 minutes and go. Off the kitchen and eat!
To eat:
Anyone who has ever used quail eggs will know how uncomfortable they are opened. To make it easier you better make a cut with a sharp knife (very carefully). Once cut open the shell and pour the egg in a bowl. Put heat a tablespoon of olive oil in a small pan and when hot add the egg. You can make them one at a time or several at once, but if you do not practice one at a time starting with much banter :)
If you do not want to use studs can (or can) and prefer fresh greens, add the asparagus to be cooked in water with a teaspoon of salt until tender. When they are at their rapidly cooled to keep some texture (which are slightly al dente) or if you prefer very tender passes cold water.
You do the toast at noon and give heat stroke before eating, yes, eggs leave them aside in the refrigerator until ready to use. Be very careful with eggs especially in summer ;)
If you prepare the toasts to eat when you can spare the oven, but I like the crunchy which gives the ham a bit when it dries.
2 large slices of bread (ideally, country bread)
1 can green asparagus (with 4 studs suffice)
4 quail eggs
1 ripe tomato (red and tender)
4 slices of ham
olive oil, salt and pepper (I used a grinder with four peppers)
Toast recipe for ham, asparagus and quail eggs (for two people):
Take two slices of bread and tuéstalas (in a toaster, in the pan or wherever you prefer).
Put on toasted prosciutto, better if you cut it into pieces, so it's easier to eat later.
Peel the tomatoes and remove the seeds. Picalo very fine (like you're chopping garlic) and distribute it over the ham.
Take the asparagus and drain well. Put them on the tomato and ham.
Now it's the turn of the quail eggs. Open them and put them in a pan with a couple tablespoons of olive oil (very little oil, fry more than we like to iron). When the clear curdle pull them and put a couple of eggs on each toast.
Finally add a pinch of salt to each egg and a little pepper. Put in the oven at 160 ° C for 5 minutes and go. Off the kitchen and eat!
To eat:
Anyone who has ever used quail eggs will know how uncomfortable they are opened. To make it easier you better make a cut with a sharp knife (very carefully). Once cut open the shell and pour the egg in a bowl. Put heat a tablespoon of olive oil in a small pan and when hot add the egg. You can make them one at a time or several at once, but if you do not practice one at a time starting with much banter :)
If you do not want to use studs can (or can) and prefer fresh greens, add the asparagus to be cooked in water with a teaspoon of salt until tender. When they are at their rapidly cooled to keep some texture (which are slightly al dente) or if you prefer very tender passes cold water.
You do the toast at noon and give heat stroke before eating, yes, eggs leave them aside in the refrigerator until ready to use. Be very careful with eggs especially in summer ;)
If you prepare the toasts to eat when you can spare the oven, but I like the crunchy which gives the ham a bit when it dries.
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