- 4 slices of bread
- 4 quail eggs
- 150 gr. foie
- 150 gr. of slivers of Serrano ham
- Olive Oil
- Saute the slivers of ham with a little olive oil.
- Fry the quail eggs and drain.
- Toast the bread. Top with a piece of foie, a quail egg and some slivers of ham. Serve hot.