Preparation

Wash and thinly slice the tomato and cucumber.

Melt 1 tsp butter in a pan and fry the quail eggs until cooked to your liking.

Meanwhile, toast the bread. Mix the remaining butter with mustard and spread over the toast slices.

Cover the toasts with cucumber, tomato and meat.

Place the quail eggs on top, and sprinkle with salt, pepper and cress.