Tightener Max de luxe

Name: Tightener Max de luxe
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 ready-to-cook scallops (fresh or frozen); 20 g Baby salad mix (e.g. beetroot leaves, spinach, red chard); 4 discs Brioche sandwich; 4 thin slices of Serrano ham; 2 TABLESPOONS Butter; 1 TABLESPOON Oil; 4 Quail eggs or small eggs (Gr. S); 7-10 Tbsp salt and coarse pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 ready-to-cook scallops (fresh or frozen)
20 g Baby salad mix (e.g. beetroot leaves, spinach, red chard)
4 discs Brioche sandwich
4 thin slices of Serrano ham
2 TABLESPOONS Butter
1 TABLESPOON Oil
4 Quail eggs or small eggs (Gr. S)
7-10 Tbsp salt and coarse pepper

Directions

1
Defrost the mussels if necessary. Wash and drain the salad. Cut or cut out 1 thaler of approx. 6 cm Ø from each brioche slice. Wash the mussels and pat them dry well.
2
Cut the ham slices in half crosswise, fry them crisply in a pan without fat and take them out. Heat 1 tbsp. butter in a frying pan. Fry the briochetaler in it from both sides until golden brown and take it out.
3
Wipe the pan with kitchen paper.
4
Heat 1 tablespoon each of oil and butter in the pan. Fry the mussels for 1 1/2 minutes on each side and push them to the edge of the pan. Beat the eggs, carefully put them into the pan and fry them over a low heat until they are fried.
5
Season everything with salt.
6
Place 1 briochette, 2 pieces of ham, a few salad leaves, 1 mussel and 1 egg on top of each other on plates. Sprinkle with pepper and garnish with the rest of the salad.