Quail eggs filled with serrano ham from Teruel Huevos de codorniz rellenos de jamón de Teruel

QUAIL EGGS FILLED WITH SERRANO HAM FROM TERUEL

  

 Ingredients: 

10 quail's eggs.  

50 g. of serrano ham from Teruel  


4 slices of bread  

20 g. of grated cheese 


 

Preparation:

Cook the quail's eggs for 5 minutes, allow them to cool, peel them and then cut them in half lengthways. Remove the yolks of the eggs and put them in a bowl.
 
Make half a litre bechamel suace. 

Chop the Terual ham very finely and mix it with the yolks of the eggs and a bit of the bechamel sauce. 

Quail's eggs filled with serrano ham
Quail eggs stuffed with cured ham from Teruel

With this mixture refill the eggs.

Place the eggs on a slice of bread and, on top, pour more bechamel suace and sprinkle them with cheese.

Grill them slightly until the cheese melts.

 

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44640 – Torrecilla de Alcañiz
Teruel      España
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