Bacon and eggs on fried bread
8 quail eggs 8 slices of sour dough bread or rye bread 12 to 16 slices of Parma ham 2 cloves of garlic, diced plus a little to rub on the bread 2 banana shallots, finely diced 4 flat cap mushrooms Butter and olive oil for frying 1. Heat a spoonful of oil in a frying pan, add the garlic and shallots, season with salt and pepper, then sauté until soft. 2. Meanwhile, slice the mushrooms, add a knob of butter to the shallots and garlic and fry the mushrooms until they too are soft. 3. While you are doing this, rub the sour dough with garlic and brush with a little olive oil. Toast under a hot grill until golden brown. 4. Spoon the mushroom mixture on the toast and keep warm in a low oven. 5. In a clean frying pan, fry the quail eggs exactly as you would a hen's egg. Keep the yolks nice and runny (don't flip them over), they will need only about a minute. 6. Arrange the Parma ham slices on the toast and carefully place the quail eggs on the top; eat at once so the yolks run over the other toppings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
