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By Doreen Colondres

Make it for breakfast, brunch, lunch, or dinner — it’s good and addictive any time of day!


  • 8oz Shimeji mushrooms
  • 2-3 tbsp. Olive Oil
  • 4 quail eggs
  • 12 slices of Fermín Iberico Loin
  • 4 bread slices (artisanal/rustic or Spanish bread preferred)
  • 1 garlic clove, minced
  • Fresh Italian parsley
  • Salt and pepper
  • Splash of white wine (optional)


  1. In a large nonstick skillet over medium high heat, heat the oil, garlic, mushrooms, salt and pepper. Cook, stirring, for 3 minutes. Add a splash of white wine (optional) and wait stir until it evaporates. Add the parsley and set aside. Do not overcook the mushrooms so you can enjoy their flavor and texture.
  2. Using the same pan (with more olive oil if needed), carefully fry the quail eggs sunny side up and then set aside.
  3. While the eggs are frying, toast the bread with a pinch of olive oil, if desired.
  4. Prepare the toast immediately so everything keeps the right temperature: bread, then the mushrooms, the Iberico loin and then the egg with some parsley and/or micro greens on top (optional).
  5. Sprinkle with sea salt, pepper and enjoy!

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