Quail Egg and Fresh Rosemary Sandwich with Young Pecorino and Black Salt

1. 1

   In a mug or small bowl combine the eggs, rosemary, cheese and salt using a fork.

2. 2

   Mix until the eggs are beaten and the rosemary, cheese and salt is spread throughout.

3. 3

   Pour the oil into a nonstick skillet and make sure it covers the entire skillet.

4. 4

   I will often use a paper towel to spread out the oil.

5. 5

   Turn the skillet on to high heat, or medium-high depending of how powerful your burner is.

6. 6

   Pour the egg mixture into the hot skillet.

7. 7

   Cook, stirring constantly with a wooden spoon for about two minutes, just until the eggs are in curds but still appear moist.

8. 8

   Sandwich the eggs into the ciabatta roll and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.