Cojonudo
Toast points, Chorizo palacios, Quail egg
Server Description
Costini with Chorizo palacios and Quail egg
pronunciation
KOH HO NEW DOH
runner description
Chorizo and quail egg toast
Line up notes
allergies
–
Egg
Gluten
–
–
ingredients
- 3 each Quail’s eggs
- 3 slices peeled chorizo Palacios (1/20 chorizo)
- 3 thin toast points stirato (.04 stirato)
sourcing
procedure
- Cut each egg at the base of the egg (the fatter end) with Quail’s Egg Scissors
- Carefully place on a hot, clean plancha with no oil.
- While the egg is cooking, place the chorizo on the plancha, making sure the oil that it gives off doesn’t stain the eggs. Cook for 3 seconds per side.
- On a small plate place a few pieces of a arugula leaf to keep the Cojonudo from slipping. On top of the arugula leaf, place the toast points, then the seared chorizo and finally and egg on top of each piece of toast and chorizo.
- Season with a pinch of maldon salt on each quail egg.
critical control points
PACKAGING
Plateware
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