EGGS PREPARATION

In a saucepan boil water and, once it reaches the boil, pour the quail eggs and wait 4 minutes so that they become firm. Then drain them from the water and cool them quickly in the Freddy with the function of blast chilling for 20 minutes.

DISH PREPARATION

In the meantime, cut the salad and cut into small tufts and cut the tomatoes in half, removing the seeds inside. Remove the eggs from the blast chiller, peel and cut a small piece of egg white from the bottom of the eggs, just enough to stay standing.

FINISHING AND PRESENTATION

Cover each egg with half tomatoes and decorate the red surface with spots of mayonnaise (help yourself with a toothpick). Place the salad on the bottom of a tray, season with salt, pepper and extra virgin olive oil and place the red "mushrooms" on top in a scattered order.