This tiny dish was kind of an experiment for an amuse-gueule that I plan to serve during the holidays. Scrambled quail eggs with fried parma ham, shimeji mushrooms and the truffle vinaigrette I posted already.
The trickest part was to prepare the eggs and sterilize them. First I rinsed the empty shells with warm water. After I cooked them for 1 minute and then dried in the oven for 7 minutes on 200°C.
The rest is done fast: just fry ham, mushrooms and a slice of brioche in butter, prepare the vinaigerette and serve with the scrambled eggs and sprinkle with freshly ground pepper and fleur de sel.