- Lay out your slices of baguette. Place 1/2 a slice of Iberico ham onto each slice.
- Heat the sunflower oil in a frying pan. Use a knife to help you crack the quails eggs as they can be tricky, the inner membrane can be tough. Gently break the quails eggs into the pan and fry very quickly, for just 1-2 minutes so that the yolk remains runny.
- Place an egg onto each slice of baguette. Grate a little Parmesan over each Pintxos and season. Devour.
