Quail eggs with salsa verde

Ingredients

For 1 serving

• Quail eggs6
• Parsley10 g
• Capers5 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 teaspoon
• Celery50 g

Contains: eggs, celery, sulphites

Method

1. Bring a small pan of water to the boil and gently lower in the quail eggs with a spoon.
2. Cook for 3 minutes, until hard, then cool them in cold water for a couple of minutes.
3. To peel, roll each egg on the worktop pressing lightly to crack the whole shell, then slip off the shell and membrane.
4. Meanwhile wash and dry the parsley, rinse the capers and chop both finely; mix them in a small bowl with the extra virgin olive oil and white wine vinegar until the sauce comes together.
5. Wash the celery, strip the toughest strings and cut it into sticks; serve the eggs with the salsa verde and celery.