Quail eggs

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. Go to the complete recipe

Melt a knob of butter in a pan over a lively flame until it turns light brown, dust with salt, remove from the heat, and break the eggs over the pan (if necessary, put back on the heat to finish cooking). Toast the bread slices, butter them on one side, divide then into 4 equal parts and place one cooked quail egg on each of them. Go to the complete recipe

Boil the eggs and remove the shells. Prepare the pink sauce by mixing one part of ketchup with 5 parts of mayonnaise. Spread a layer of sauce about one-centimetre thick onto a dish. Dip the eggs into the sauce keeping their smaller end upwards, and arrange them at regular intervals on the dish. Leave in the fridge for one hour. Serve as appetisers with fresh white wine. Go to the complete recipe

Clean, wash, and cut the salad, then put it into a large container. Boil the eggs for 4 minutes and remove the shells. Mix the mustard, oil and vinegar in a tureen, then add salt and pepper. Use this sauce to dress the salad, separate it into four soup plates and garnish with the asparagus tips and the eggs cut in halves. Go to the complete recipe