Choosing cheese, piece of cake
Beef with Brugge Prior
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200 g grated Brugge Prior cheese
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150 g minced beef
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8 slices of beef carpaccio
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1 tbsp mayonnaise
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1 tbsp mustard
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Pepper and salt
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100 g unsalted Brugge Butter
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8 quail eggs
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1 finely chopped shallot
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4 slices of toasted bread
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1 bunch of watercress
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A few pickled pearl onions and gherkins
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Olive Oil
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Mix together the mayonnaise, mustard, salt and pepper, the finely chopped shallot, the grated Brugge Prior cheese and the minced beef.
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Roll open the slices of beef carpaccio and fill them with the mixture.
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Fry the quail eggs briefly in the unsalted Brugge Butter and season with salt and pepper.
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Butter the toasts on both sides and brown them under the grill. Then lay the fried quail eggs on top of them.
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Arrange the filled rolls on a plate alongside the toast with quail eggs and finish with watercress, pearl onions, gherkins and some extra olive oil.
Lasagne with Brugge prior
Wolf fish with Asparagus and Brugge Prior
