Tuscan bread salad with quail eggs

Name: Tuscan bread salad with quail eggs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 pack of (12 pieces) Quail eggs; 375 g cherry tomatoes; 1 large red and yellow pepper; 200 g Rocket; 4 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 30 g Capers; 200 g farmhouse bread; 2 TABLESPOONS Butter or margarine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 pack of (12 pieces) Quail eggs
375 g cherry tomatoes
1 large red and yellow pepper
200 g Rocket
4 TABLESPOONS Fruit vinegar
2 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
30 g Capers
200 g farmhouse bread
2 TABLESPOONS Butter or margarine

Directions

1
Cook quail eggs in boiling water for about 4 minutes. Then rinse cold, peel and halve. Clean, wash and halve the tomatoes. Peppers also clean, wash and cut into small pieces. Wash the rocket and chop very coarsely. For the vinaigrette, beat vinegar and oil.
2
Season with salt, pepper, sugar and capers. Mix the prepared salad ingredients with the vinaigrette. Cover and leave to stand for approx. 20 minutes. In the meantime cut the bread into bite-sized pieces. Fry in melted fat while turning until golden brown. Season the salad if necessary and serve with the bread