Bruschetta with Cheese, Caviar, and Quail Eggs

Preparation:

• If using ciabatta, cut it in half lengthwise. Drizzle with olive oil and toast on both sides in a frying pan until golden grill marks appear.
• Cut the tomatoes in half, remove the core with the juice, and cut the flesh into cubes.
• Drizzle the roe with lemon juice, add the cheese and dill, and season with pepper. Mix until smooth. Add the tomatoes and gently mix the mixture with a spoon.
• Melt the butter in a frying pan and fry 4 eggs from the quail eggs. Try to crack the eggs into the pan so that they do not touch each other.
• Place a lettuce leaf on the bread, then add the cheese, roe, and tomatoes, and top with a fried egg. Serve the dish hot.