Ingredients

Method

• 12 quail eggs
• 2 cups baby mustard lettuce leaves
• 8 anchovies
• 1 cup aïoli
• ciabatta or croutons, for serving

Method

Ingredients

Boil the quail’s eggs for approximately 2–21⁄2 minutes to achieve soft-boiled eggs. Plunge the eggs into cold water and remove the shells as soon as the eggs are cool enough to handle.

Arrange the baby mustard lettuce leaves on a serving plate, top with the quail’s eggs and anchovies and serve with the aïoli and fresh ciabatta or croutons.