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
.png.transform/rendition-xs/image_image%20(1).png)
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.
Sprinkle some rock salt over the tapas.
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)
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