Eggs –including the smallest ones– are trickier to pair with wine than it would seem. However, they do go well with a dry Fino sherry, especially if the dish features Ibérico ham
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Ibérico Ham and Quail Egg
Preparation
Cut four slices of bread and toast them lightly. Pour a little Spanish extra virgin olive oil onto each piece of toast and place a slice of Ibérico ham on top. Fry four quail eggs in a generous amount of Spanish olive oil and place one on top of each tapa. Serve at once.
Preparation: Sonia Fuentes/©ICEX.
Presentation
Sprinkle some rock salt over the tapas.
Nutritional Facts
Energy (kcal): 186
Energy (kJ): 778
Protein (g): 7.3
Fat (g): 9.7
Carbohydrates (g): 17.4
Fibre (g): 0.7
Iron (mg): 1.1
Selenium (µg): 11.2
Vitamin B1 (mg): 0.2
Information provided by: The Spanish Nutrition Foundation (FEN)
15 minutes
- 4 slices of bread, 1 cm thick
- Spanish extra virgin olive oil
- 50 gr Iberico ham
- Spanish olive oil for frying
- 4 quail eggs
- 4 slices of bread, 1 cm thick
- Spanish extra virgin olive oil
- 1.764 oz Iberico ham
- Spanish olive oil for frying
- 4 quail eggs
- 4 slices of bread, 1 cm thick
- Spanish extra virgin olive oil
- 0.26 cup Iberico ham
- Spanish olive oil for frying
- 4 quail eggs
Wine match