• quail eggs - 2 per serving
• 2 oz fresh sausage
• 1 chicken egg (for egg wash)
• flour for dredging
• panko breadcrumbs for dredging
• 2 oz peppers, roasted & sliced
• salt
• 1 tsp red wine vinegar
• olive oil
• mixed greens for garnish

Prepare the Quail Eggs

1. Hard boil quail eggs for 1 minute & 45 seconds
2. Cool eggs in ice water, then peel
3. Wrap about 1 oz chicken sausage around the egg to form a ball
4. Dip in whisked egg, coat with flour, dip once again in whisked egg, and finally coat with panko breadcrumbs
5. Deep fry for 4-5 minutes at 350º
6. Sprinkle with salt to taste

Peperonata

1. Roast any kind of peppers you like and then peel them
2. Toss with red wine vinegar and olive oil

Assemble

1. Nestle 2 eggs per serving on a mound of peperonata
2. Garnish with mixed greens dressed with olive oil