FRITEL Raclette Grill RG 4180 or Stone Grill SG2180
FRITEL Warming Tray WT 2478 or Cordless Warming Tray WT 3498
For the chili tomato sauce
400 g canned tomato cubes
Fresh red peppers
1 clove of garlic
For the garnish
Spring onions cut into rings
In the raclette pan
12 quail eggs
Chili tomato sauce:
Mince the onions and the fresh red peppers and press the clove of garlic.
Fry them together in some olive oil.
Add the tomato cubes and leave to simmer.
Halve the avocado and remove the stone, cut the fruit flesh into cubes and remove the cubes from the skin.
Fill a bowl with grated cheddar and one with sour cream.
Put the quail eggs in a basket
In the raclette pan:
Keep the sauce warm on the Fritel Warming Tray. Have the garnish and quail eggs ready on the table.
Put some chili tomato sauce in a raclette pan.
Break a quail egg above the chili tomato sauce.
Sprinkle some grated cheddar on it.
Cook the egg under the grill.
Garnish as desired with avocado, sour cream, spring onions.