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SHANDEL LEWIS
Spelled cracker with quail egg and asparagus ham
Cracker of spelled flour with grilled asparagus and quail egg
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Ingredients
Directions
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Bring a pot of water to the boil and cook the asparagus tips in 2 min. Until al dente (blanching). Rinse under cold running water.
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Melt the butter in a large frying pan and fry the quail eggs.
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Spread the spelled crackers with a thin layer of tapenade, topped with a slice of ham, 2 asparagus tips and 2 fried eggs. Sprinkle with (freshly ground) pepper.
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Nutrition
270Calories
Sodium15% DV365mg
Fat22% DV14g
Protein24% DV12g
Carbs7% DV22g
Fiber16% DV4g
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