Quail eggs on toast

Ingredients:

8 PCs quail egg

16 PCs bread (curly slices)

120 g butter

turmeric powder

red pepper powder

peppers

greens

Eggs cook, dropping in hot salted water for 5-7 minutes. Immediately immerse in cold water and peel away the shell.

Slices of bread and fry until Golden brown, cool.

Butter shake with 1 tablespoon of turmeric and half a teaspoon of red pepper.

Apply on toast layer of whipped butter, top with half boiled eggs.

Put the remaining oil in Carnatic (paper kite) with shaped nozzle and apply the pattern at the edges of the toast.

Decorate, if desired, pepper and herbs.