Toast the baguette slices until golden and spread with butter.
Cut the ham into small cubes of 1/2 cm edge length and spread evenly on the baguette slices.
Heat oil in a large frying pan. Gently beat the quail eggs, add the eggs to the hot oil and fry over medium heat until set.
Remove skillet from heat. Using a round cookie cutter, cut out the fried eggs and place on the baguette slices.
Garnish the Strammen Max with chervil.
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