Meat Roll with Quail Eggs and Feta

1. 1 Ground pork and beefpack 500 g ≈ $7.01 150 g
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 40 g
3. 3 Quail eggspack 20 pcs ≈ $5.00 4 pcs
4. 4 White breadpack 350 g ≈ $1.44 30 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
6. 6 Eggspack 10 pcs ≈ $1.93 0.5 pcs
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil quail³ eggs⁶ for 5 minutes until hard, then cool in cold water and peel.

2. Soak bread in milk⁵ for 5 minutes, squeeze out excess liquid, and mix with ground¹ meat, chicken egg, salt, and pepper.

3. Spread the meat mixture into a 1 cm-thick rectangle on parchment paper.

4. Place crumbled feta² in the center and arrange quail³ eggs⁶ in a row on top.

5. Roll the mixture tightly using the parchment, pinch the edges, and transfer seam-side down to a baking dish.

6. Bake covered with foil at 200°C (400°F) for 25 minutes, then remove foil and bake another 20 minutes until golden.

7. Let the roll rest for 10 minutes before slicing into portions.