Crusty bread with tuna and poached quail’s eggs

Time: 30 min

Difficulty:

INGREDIENTS FOR 4 SERVINGS

  • 4 slices of fairly thick ‘pane casereccio’  
  • 1 160g can of Rio Mare Tuna in Olive Oil
  • 4 quail’s eggs 
  • 150g of ricotta 
  • 50 g of grated Parmesan cheese 
  • 80 g of cooked ham
  • 1 tbsp of vinegar 
  • 8 caper flowers 
  • Salt to taste
  • Freshly ground black pepper

PREPARATION

  1. Toast the bread on a grill, mix the Parmesan cheese with the ricotta and amalgamate the ingredients well to obtain a creamy texture. Place a piece of ham on each slice of bread, spread thickly with the ricotta and Parmesan cheese mixture and place under the grill for about 4 minutes until the cheese turns golden brown. 

  2. Bring a pot of water and vinegar to the boil, crack the eggs individually into a ramekin or cup. Slowly tip the eggs, one at a time, into the steadily simmering water and cook for two minutes until the whites are firm. When cooked, remove the eggs with a slotted spoon.

  3. Top each slice of bread with pieces of tuna and a poached egg, decorate with the caper flowers and season with a sprinkling of pepper.

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Chef's Tip

I grandi chef hanno sempre dei piccoli trucchi per trasformare una semplice ricetta in un piccolo capolavoro di gusto. Quali? Controllare di avere a disposizione gli strumenti e gli ingredienti giusti e compiere tutti quei piccoli gesti che aiutano la creatività in cucina.

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