- 12 QuajaVeneta quail eggs,
- 2 large potatoes,
- 2 spoonfuls of grated Parmesan cheese,
- 50 g. of butter,
- one clove of garlic,
- 3 sage leaves, salt.
Quail eggs on browned potato slices
Wrap each of the potatoes in an aluminium foil and bake them at 180°C for 40 minutes.
Remove their skin when lukewarm and cut them lengthwise in two-centimetre thick slices.
Let them brown in a pan, without breaking them, with 30 g. of butter, garlic and sage.
Melt the remaining butter in a pan, break the eggs one at a time over a plate, make them slide into a pan and cook slowly.
Arrange the eggs on the potato slices in a dish, and sprinkle with salt and Parmesan cheese.