Here we are with another suggestion for Easter breakfast ,
a really delicious finger food where the diversity  flavors create an  agreement and in a perfect balance …
thanksto  the chef Richard Zanni and his course on finger food menu of Easter atcoquis  school in Rome.

And now … LIGHT THE FIRES !

INGREDIENTS:

- 8 slices of coral

- 2 slices of dove

- 8 quail eggs

- Black pepper

- Soy Mayonnaise

WEAR THE APRON , WASH YOUR HAMDS , BEGIN !

- Bring the water to a boil and cook the quail eggs for two minutes
then turn off the water and wait two minutes before draining the eggs,
wait until it is chilly and then peel them.
To emulsify the mayonnaise with the blender a part of soy milk with three parts of oil of seeds ,
salt and pepper , mayonnaise is amazing . ( also excellent with fish ) .

- Cut the Easter pie  ,
toast them in a pan until they color slightly .
Now proceed to mount the dish ,
Put a slice of reef, over a button of mayonnaise,
above the Easter pie, still a bit of mayonnaise to secure half quail egg .

Et voila … Happy Easter!