Clean the spinach, roast the pine nuts in a little fat. For the dressing add the yogurt with a little lime and oil still some flavor form, season with salt and pepper. Chop the wild garlic and add to the dressing form.
Season the chicken breasts, roast on both sides and season with the herbs. Open the quail eggs with a sharp kitchen knife and roast four fried eggs. Heat the stock, add balsamic vinegar and pour over the meat.
*Spinach salad with yogurt and wild garlic dressing and chicken breast
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!