1 Boil the egg in a pot with water to cover for 8 minutes, then rinse under cold water and let cool.
2 Meanwhile, drain the capers and chop coarsely.
3 Rinse the lettuces and spin dry.
4 Rinse tomatoes, cut out the stems and cut the tomatoes into thin slices.
5 Rinse the basil, shake dry and pluck leaves. Reserve 2 small sprigs for garnish.
6 Peel the egg, finely chop and mix in a small bowl with the capers and quark and season with salt and pepper.
7 Top each of 2 slices of toast with egg mixture, lettuce, tomato and basil and sprinkle with pepper.
8 Place the remaining slices of toast on top and press gently. Cut sandwiches cut in half diagonally with a bread knife. Garnish each with 2 basil leaves affixed with a toothpick and serve.