Bread with roast pork, cucumber, beans and quail eggs

Name: Bread with roast pork, cucumber, beans and quail eggs
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 100 g green beans; 4 Quail eggs; 50 g green olives without stone; 1 Garlic clove; 3 TSP Olive oil; 1 TEASPOON Wine vinegar; 7-10 Tbsp Sea salt; 4 Stem(s) young parsley; 1 Mini cucumber; 4 discs brown bread; 1 TEASPOON Butter; 4 discs S

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

100 g green beans
4 Quail eggs
50 g green olives without stone
1 Garlic clove
3 TSP Olive oil
1 TEASPOON Wine vinegar
7-10 Tbsp Sea salt
4 Stem(s) young parsley
1 Mini cucumber
4 discs brown bread
1 TEASPOON Butter
4 discs S

Directions

1
Wash and clean the beans, cut them diagonally in half and then cut them lengthwise. Cook the beans in boiling salted water for about 12 minutes, remove and rinse with cold water. Boil the eggs in boiling water for about 2 minutes, take them out and quench with cold water. Peel and halve the eggs
2
Finely chop the olives. Peel garlic and chop finely. Mix olives, garlic, olive oil and vinegar, season with salt. Wash parsley, shake dry and pluck the leaves from the stalks. Wash the cucumber, grate dry and cut into slices
3
Spread slices of bread with butter, cover each with 1 slice of roast pork. Spread beans, cucumber slices and 1 egg each on top. Spread olive salad on top and sprinkle with parsley