Quickprep Sometimes things can happen really quickly. Brush the corn cobs with olive oil and carelessly sprinkle them with salt and pepper. Cut the peppers into large pieces. Mix the mayonnaise with a finely chopped shallot, a dash of olive oil, a tablespoon of mild mustard and some pepper. Grill the corn cobs and peppers for approx. 10-15 minutes over a direct flame so that they get some grill marks. Cool down that bite. Cut the peppers into small cubes. Place the corn cobs upright one by one in a stable bowl and cut the kernels off with a knife. This is one of those jobs where the kernels can fly all over your garden. Heat up the pan and in the meantime, mix the grilled corn and peppers in a bowl. Grease the dimples of the pan with a cloth or brush and break the quail eggs over a dimple. This is also a piece of cake. If they squeak, you do need to get new eggs. On the plate, compose corn and peppers with butter lettuce into an artistic ground layer. Paint a nice stripe of dressed mayonnaise on your plates. With Bob-Ross-like nonchalance, position the fried quail eggs lightly around it. Take a deep breath, smell how good they are and sprinkle with finely chopped parsley. For contrast, place 2 quarters of lime on the plate. Eat like a happy little quail.