Baked quail egg on wild garlic puree with caviar topping – eichinger caviar

Ingredients

• 300 g potatoes
• 50 ml milk
• 20 g butter
• Salt
• White pepper, freshly ground
• Fresh nutmeg
• 50 g fresh wild garlic or wild garlic pesto
• 125 g Imperial Baerii caviar
• 4 quail eggs
• Flour
• 1 egg, beaten
• Breadcrumbs
• Oil for frying
• 2 tbsp sour cream
• 1 tbsp crème fraîche
• 1 tbsp chopped chives