Strammer Max deluxe

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
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. 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. 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. 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. 4

    Tip: hit the egg carefully on a sharp edge, cut the shell with a small sharp pair of scissors!!!!

Nutrition Facts

KCAL
210 kcal
CARBS
10 g
FATS
16 g
PROTEINS
7 g

Categories & Tags

Snacks/PartyAppetizerAutumn