Bread with Ham and Egg

Ingredients

• 100 g quark
• 100 g yogurt
• 1 handful chives (5 g)
• 1 splash Lemon juice
• Salt
• Pepper
• 1 tbsp sunflower oil (10 g)
• 8 quail eggs
• 4 slices rye bread
• 20 g butter
• 100 g raw ham (sliced)
• 10 g garden cress (for garnish)

Instructions

1. 1.

   Wash and dry the chives, then cut into fine ribbons. Mix quark, yogurt, and chives well; season with lemon juice, salt, and pepper.

2. 2.

   Heat sunflower oil in a non‑stick pan. Carefully crack the quail eggs and cook as sunny‑side up for 2–3 minutes over low heat; season with salt and pepper.

3. 3.

   Toast the bread slices, spread butter on them, then layer with ham. Top each slice with two quail sunny‑side up eggs and drizzle with the quark mixture.

4. 4.

   Garnish the bread with fresh garden cress and serve immediately.