Dilmah Seven Star Tea


Food : Main Courses



  • 20g brioche bread
  • 5g butter
  • 5g flour
  • 2 quail eggs
  • 5g Gruyere cheese
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 5g smoked pork belly
  • 100ml milk


  • Slice the brioche bread to 3mm slices.
  • Make a Béchamel sauce by heating the flour and the butter together. Add the milk and cook till you have a thick sauce. Incorporate the Gruyere cheese to the mixture.
  • Slice the pork belly really thin and cook between 2 trays in the oven at 150°C for 5 minutes.
  • Cover one slice of brioche bread with the sauce Mornay, add 1 raw quail egg yolk and cover with another slice of brioche bread.
  • Ring it at an 80mm diameter and cook on both sides in clarified butter. Cook 1 quail egg sunny side up and top the sandwich with it.

Created by : Napawan Phourkan