– mayonnaise – wasabi – oil for the pan – eggs, quail or regular – yorkshire puddings (mini ones or classic) – thinly sliced roast beef – salt and freshly ground pepper – fresh thyme, to garnish – wasabi salt, optional
Heat the oven to 375°F. Mix the wasabi and mayo to taste while the oven heats.
Start with 2 tablespoons to a dab of mayo, maybe 1/4 teaspoon. Add wasabi slowly until mayo is creamy and hints of wasabi are present.
Prepare all quail eggs (see description). Add oil to a medium pot and heat.
Add the quail eggs to the hot oil and fry for 1-2 minutes until the whites are set and the eggs are crispy.
Remove from pan with a little offset spatula and set aside. Although they may be milder than tender, you can pound them in the oven while the Yorkshires heat up.
Toast Yorkshire puddings on a tray for 5 minutes.Remove potatoes and sprinkle mayo to taste.
Layer thinly sliced ground beef, sun-dried peppers, salt, pepper, and fresh thyme on top. Enjoy right away after assembly!