Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg

Ingredients

• 1  crusty baguette 
• 1 serving accompaniment: crostini 
• 3 tablespoons flat parsley finely chopped
• 1 clove garlic minced
• 0.5 tsp kosher salt 
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tbsp olive oil extra virgin extra-virgin
• 3 tablespoons oregano finely chopped
• 0.3 tsp pepper 
• 10  quail eggs 
• 1 pinch pepper red hot
• 10 slices pan drippings from roast beef preferably sliced thin
• 0.5 teaspoon salt 
• 1 small shallots minced
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wax paper

Directions

1. Make crostini: Preheat oven to 37
2. Slice baguette into ten 1/4-in.-thick slices on the diagonal (save leftover bread for another use).
3. Brush both sides of each slice lightly with oil and sprinkle with salt and pepper.
4. Set slices on a rimmed baking sheet and bake until golden brown and crisp, rotating pan halfway through cooking, about 15 minutes total.
5. Let cool.
6. Whisk together 1/4 cup oil, vinegar, shallot, garlic, salt, and red pepper flakes in a small bowl.
7. Crack each quail egg into its own small bowl or cup (puncture the membrane beneath the shell with the tip of a knife).
8. Heat a medium nonstick frying pan over low heat and brush with oil. Slide 5 eggs from bowls into pan, cover pan, and cook until the whites are set but the yolks are bright yellow, about 2 minutes.
9. Transfer cooked eggs to a container lined with wax paper to bring to your picnic. Repeat with remaining 5 eggs.
10. Stir parsley and oregano into shallot mixture just before serving. Set a folded slice of beef on each crostini, drizzle with some sauce, and top with an egg.