Toasts
The Italian version of the popular "strammen Max" presents itself far less fat and calories than the original. As a special plus, the rather high biotin content stands out, which supports a healthy metabolism.
If you fry the quail eggs in a coated pan, you can manage with a teaspoon of butter. This way you save fat calories and animal fats.
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 155 mg |
Ingredients
- Ingredients
- 12 slices Whole grain ciabatta (about 1 cm thick)
- 3 Tbsps olive oil
- 30 grams butter
- 12 Quail egg
- 6 stalks Basil
- 12 slices Bresaola (or Bündnerfleisch)
- 100 grams young pecorino romano
- coarsely ground peppers
- Sea salt
Preparation steps
Place the bread slices on a baking sheet lined with a cooling rack. Brush with oil and bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, 7-8 minutes.
Meanwhile, melt the butter in a small pan over low heat. Remove from heat. Carefully add each quail egg to the pan.
Cook over medium heat until whites are set but yolks are still runny, about 3 minutes. Remove from heat. Rinse basil, shake dry and pluck leaves.
Layer each bread slice with 1 slice of bresaola and 1 quail egg. Crumble the cheese on top, then sprinkle with coarsely ground pepper, sea salt and basil and serve.