- In a buttered cupcake tin, place 2 slices of garden fresh Roma tomatoes.
- Add 3 quail's eggs per muffin cup, sprinkle with salt & pepper.
- Top off with 2 tbs of cream & Parmesan. Bake at 350° C for 10-15 min.
- Garnish with minced fresh herbs (chives, basil or tarragon) ... and voila!