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Tapa cured ham Damatta with mushrooms and quail egg

Ingredients:

  • 6 slices of baguette bread
  • Well. Damatta cured Ham
  • 300g mushrooms
  • 2 cloves of garlic
  • 4 tbsp of olive oil
  • 1 dessert teaspoon of chopped parsley
  • 3 tbsp of Port wine
  • 6 quail eggs
  • Salt and freshly ground pepper
  • Olive oil to fry the eggs.
  • 1) Wash and dry the mushrooms and laminate them.

  • 2) Put olive oil and mushrooms in a frying pan and heat them. Let it cook until all the water evaporates, and the mushrooms are golden and crispy, add the chopped garlic. Mix it all and season it with salt and pepper, adding the Port wine. Stir it all, turn off the heat and sprinkle with parsley.

  • 3) Heat the frying pan with olive oil to fry the eggs and the cured ham. Let the frying pan heat up, fry the ham slices until they become crispy. Remove the slices and allow to drain, then add the eggs and allow to crisp them until they are at the desired cooking temperature and remove to a plate.

  • 4) Divide the mushrooms among the slices of bread, add a slice of cured ham and a fried egg, sprinkle with parsley and serve decorated to taste.

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