Fork Skewers with Quail Eggs

1. 1 Quail eggspack 20 pcs ≈ $5.00 3 pcs
2. 2 Baconpack 200 g ≈ $2.95 25 g
3. 3 Cucumbers≈ $3.67 per kg 60 g
4. 4 Tomatoes≈ $4.67 per kg 60 g
5. 5 Mayonnaise 10 g
6. 6 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Boil quail¹ eggs for 3 minutes, cool, and peel them.

2. Cut bacon² into strips and fry in a dry skillet for 3–4 minutes until crispy.

3. Slice cucumber³ into long ribbons and halve the tomatoes⁴.

4. Spoon mayonnaise into the forks and sprinkle with finely chopped dill⁶.

5. Wrap each egg in a bacon² strip, roll the cucumber³ into a tube, and thread onto a skewer with a tomato⁴ half.

6. Arrange the skewers on the mayonnaise base and serve immediately.

In short

• In the planner this dish is cooked for two days: reheat on day two.