Strammer Max deluxe

Name: Strammer Max deluxe
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 discs (à 22 g) Brioche sandwich; 4 cleaned scallops ready for cooking (approx. 22 g each); 20 g Baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach); 4 discs Serrano ham (about 8 g each); 3 TABLESPOONS Oil; 15 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Quail eggs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 discs (à 22 g) Brioche sandwich
4 cleaned scallops ready for cooking (approx. 22 g each)
20 g Baby salad mix (e.g. lamb's lettuce, beetroot leaves, rocket, spinach)
4 discs Serrano ham (about 8 g each)
3 TABLESPOONS Oil
15 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Quail eggs

Directions

1
Cut out 1 ring from each sandwich with a dessert ring (6 cm Ø). Wash the mussels, dab dry. Clean the salad, wash and drain well. Cut ham slices in half and leave them out in a pan without fat, take them out. Heat 1 tbsp.
2
oil in a frying pan. Add briochetaler and roast on both sides until golden brown, take out. Wipe the pan with kitchen paper. Heat 1 tbsp. oil and butter in a frying pan. Fry the mussels for about 2 minutes on each side. Season with salt and pepper. Heat 1 tbsp. oil in another pan. Beat the eggs and carefully add them.
3
Season with salt and pepper. Heat 1 tbsp. oil in another pan. Beat the eggs and carefully add them. Fry over low heat for 1 1/2-2 minutes. Season with salt and pepper. Put one briochetaler, 2 pieces of ham, some salad leaves, a mussel and 1 egg on each plate, sprinkle with pepper and garnish with salad
4
Tip: hit the egg carefully on a sharp edge, cut the shell with a small sharp pair of scissors!!!!