Ingredients

Method

• 200 g bacon
• 1 t Italian parsley chopped
• 2 garlic cloves, finely chopped
• 40 g butter
• Ciabatta 4 slices
• 12 quail’s eggs
• 280 g cos lettuce
• 6 anchovies
• 20 g Parmesan shaved
• Sea salt and freshly ground black pepper, to taste
For the dressing, blend:
• 140 g good-quality mayonnaise
• 1 t garlic
• 6 anchovies
• 1 T Parmesan grated
• 2 t red wine vinegar
• Sea salt and freshly ground black pepper, to taste
• 2 t Dijon mustard
• 1 t Italian parsley
• 1 t capers

Method

Ingredients

Pan-fry the bacon until crisp.

Mix the parsley and garlic with the butter and brush onto the bread. Pan-fry until golden brown.

Pan-fry the quail’s eggs, sunny side up.

Toss the lettuce with the dressing. Divide the lettuce between 4 serving plates and arrange the anchovy and Parmesan on top. Season to taste.

Place slices of bread on the side and top with the bacon and pan-fried quail’s eggs.