Crispy Quail Eggs 1-2-3



  • 3 slices of sourdough rye bread (Toasted)
  • 3 tablespoons of labneh cheese (whipped to a creamy consistency)
  • 6 quail eggs
  • extra virgin olive oil
  • fresh basil
  • sea ​​salt
  • pink pepper
  • nettle seed


Cook the quail eggs in a single, double or triple pan with olive oil until the edges are crispy.

Spread labneh cheese on the bread and place the eggs in three different serving options.

Serve with basil, olive oil, salt and spices.

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