- 8 ounces prosciutto, sliced paper thin
- 2 green onions
- 4 teaspoons margarine or butter
- 8 quail eggs
- 4 English muffins, halved and toasted
- salt and pepper to taste
Slice prosciutto very thin, mince the green onions, and set aside.
Fry the quail eggs in butter until the white is set. Season with salt and pepper and set aside. With a round cutter, 1½”-2? in diameter, cut each toasted muffin. Sprinkle green onions on muffin, place prosciutto on the bed of onions, and top with quail egg. Garnish as desired.