Boiled quail eggs with bresaola and greens

Ingredients

For 1 serving

• Quail eggs8
• Bresaola40 g
• Lamb's lettuce30 g
• Extra virgin olive oil1 teaspoon
• Lemon juice1 teaspoon
• Breadsticks4
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Bring a small pan of water to the boil and lower in the quail eggs with a spoon; cook for 3 minutes, until hard-boiled, then transfer to cold water.
2. Peel them patiently: crack the shell all over by tapping it and start from the wider end, where the air pocket is; halve them.
3. Wash and dry the lamb's lettuce and dress it with the oil, lemon juice and pepper.
4. Arrange the salad, bresaola slices and halved eggs on the plate and serve with the breadsticks.