- 12 quail eggs
- 12 small discs of toasted bread, 2cm in diameter, with a distinct crunch
- 30g of mature Mimolette Isigny Ste-Mère
- Two decilitres (200ml) of liquid cream
- 12 pitted black olives
- Four slices of Spanish chorizo
Set the eggs to boil for two minutes, until the whites are firm enough to peel while the yolks are still soft. After boiling, cool them off under a cold tap and peel them: set aside for later.
For the Mimolette :
Reduce the cheese to powder and start to heat it in a dry pan, stirring constantly. Add the cream, bring to the boil. Remove from the heat, blend with a stick blender, put it through a conical sieve (Chinoise) and set aside in a warm place. Cut the olives into quarters and the chorizo into cubes.
At the last moment, heat the eggs and put one on each disc of toast. Add the quartered olives and chopped chorizo: serve immediately.