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