Green Bean, Truffle Butter Breadcrumbs and Quail Egg Salad

Place quail eggs into a medium saucepan. Add cold water and bring to boil on medium heat. Let it boil for 5 minutes. Remove eggs from the saucepan, run under cold water, peel and cut in half.

Cut the ends off the green beans. Place in a pot of salted boiling water and cook for 5 minutes or until al dente. Drain and run under cold water. Set aside to dry.

Heat up a fry pan with 1 tablespoon olive oil and the truffle butter. When butter starts to melt, add panko breadcrumbs and fry for about 4–5 minutes or until golden brown. Stir constantly as it can burn quickly. Set aside to cool.

For the dressing, in a small bowl, add remaining 2 tablespoons olive oil, Dijon mustard and apple cider vinegar. Mix until well combined.

To assemble, on a flat serving platter, place the green beans. Pour half the dressing on top and season with salt and pepper. Put the truffle butter breadcrumbs on top.

Put half the chopped parsley on top of the breadcrumbs. Lay the quail eggs on top. Pour the rest of the dressing over the heaped salad. Add the remaining parsley. Season with salt and pepper.

Serve immediately.