Montadito of piquillo, Iberian and quail egg. Recipe

I have said it many times and I will never tire of repeating it, there is nothing like the aperitif on weekends. Yes, they can be taken any day but the taste and flavor of taking them at the weekend has no price or comparison. My moment this weekend I have dedicated myself with this recipe for a montadito of piquillo, Iberico and quail egg.

I have tried to do it with more or less piquillo and finally I decide on the following proportions.

Ingredients for 4 montaditos

  • 4 slices of bread, 2 roasted and peeled piquillos, 4 slices of Iberian ham. 4 quail eggs, salt, freshly ground black pepper and olive oil.

Preparation of the montadito

First we cut the bread, I prefer not to toast it. Although if you toast it, I advise you to rub it with a garlic cut in half. It sure would look great.

Cut the piquillos in half lengthwise and put them in the pan.

We fold the Iberian slice along the length of the bread slice.

We are building our montadito. We put the piquillo and the Iberian slice on top.

We fry the quail eggs. To open them, a sharp, sharp blow on the edge of a knife. First we open them in a bowl and from there to a pan with a little olive oil or a griddle without oil. We add a touch of salt and black pepper.

We put on top of the montadito.

Processing time | 10 minutes
Difficulty | Easy


Our recipe for montadito de piquillo, Iberico and quail egg we must, pay attention to what I say we must, eat it with a good company, a beer, soft drink or flat wine on the weekend. It sure comes out triple better, and that is difficult.

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