Quail Egg and Fresh Rosemary Sandwich with Young Pecorino and Black Salt

Ingredients

• 6 whole Quail Eggs
• 1 Tablespoon Fresh Rosemary Leaves, Roughly Chopped
• ¼ cups Young Pecorino Cheese, Grated
• 1 pinch Black Salt
• 1 teaspoon Olive Oil
• 1 whole Ciabatta Roll, Sliced In Half Horizontally

Preparation Instructions

In a mug or small bowl combine the eggs, rosemary, cheese and salt using a fork. Mix until the eggs are beaten and the rosemary, cheese and salt is spread throughout.

Pour the oil into a nonstick skillet and make sure it covers the entire skillet. I will often use a paper towel to spread out the oil. Turn the skillet on to high heat, or medium-high depending of how powerful your burner is. Pour the egg mixture into the hot skillet. Cook, stirring constantly with a wooden spoon for about two minutes, just until the eggs are in curds but still appear moist.

Sandwich the eggs into the ciabatta roll and enjoy!