Beef with Brugge Prior | Bruges cheese
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Beef with Brugge Prior

4 pers.
25 min
  • 200 g grated Brugge Prior cheese

  • 150 g minced beef

  • 8 slices of beef carpaccio

  • 1 tbsp mayonnaise

  • 1 tbsp mustard

  • Pepper and salt

  • 100 g unsalted Brugge Butter

  • 8 quail eggs

  • 1 finely chopped shallot

  • 4 slices of toasted bread

  • 1 bunch of watercress

  • A few pickled pearl onions and gherkins

  • Olive Oil

  • Mix together the mayonnaise, mustard, salt and pepper, the finely chopped shallot, the grated Brugge Prior cheese and the minced beef.

  • Roll open the slices of beef carpaccio and fill them with the mixture.

  • Fry the quail eggs briefly in the unsalted Brugge Butter and season with salt and pepper.

  • Butter the toasts on both sides and brown them under the grill. Then lay the fried quail eggs on top of them.

  • 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.