- Quail eggs
- Salt flakes
- Sliced bread
- With the help of a pastry cutter, cut out circles of bread and bake at 180 degrees until golden brown. Let cool with a pinch of salt and a drizzle of olive oil.
- Fry quail eggs, season with salt and pepper and serve on toast. Using the same pastry cutter, thinly slice the the truffle.
If truffles aren’t in season, you can flavor the eggs with a few drops of olive oil. Open the quail eggs carefully with a knife so they don’t break.