Quail Eggs Hunter Style

For the quail eggs, boil the potatoes until soft, but not too soft, about 15 minutes. Let cool briefly and cut into slices.

Heat oil and butter in a pan. Fry the potato slices in it with the lightly pressed garlic clove and the coarsely torn sage leaves until crispy, turning often.

Crack the quail eggs into a small bowl. Once the potatoes are crisp, carefully slide the quail eggs into the skillet and fry, covered, until the whites set.

Season the finished quail eggs with salt and pepper, sprinkle with freshly grated Parmesan and serve garnished with arugula leaves.

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