Quail Egg Canapé with Bacon, Spinach & Black Truffle
- 1 Sandwich loaf
- 6 Quail eggs
- 3 rashers or bacon
- Fresh baby spinach
- Maille mustard with Black Truffle & Chablis White Wine
- Juice of 1 lemon
- Olive Oil
- Salt & pepper to taste
Using a small ring, cut circles out the sandwich loaf slices; toast in a pan with a nut of butter
Season the spinach with olive oil, salt, pepper and lemon juice
Cook the bacon in the pan to make it crispy then cook the quail eggs with a nut of butter
Assemble the canapé by spreading some mustard over the bread, adding a piece of bacon and the spinach on top, and completing with the quail egg.
Decorate with a thin slice of black truffle.