- Sliced bread
- Quail eggs
- Onion sprouts
- Maldon salt
- Cut the bread slices with a round mold and bake at 180 degrees for 3-4 minutes, until bread is lightly browned.
- Spread a teaspoon of sobrasada on each slice and reserve.
- Fry the eggs in a nonstick frying pan with a little oil oil and a pinch of salt.
- Cut the eggs with the same mold, and serve atop the soobrasada. Top with salt flakes, accompanied by some onion sprouts.
We can also serve the eggs on blinis or mini pastries.