Baby Ham & Eggs

• 6 quail eggs
• 6 slices baguette (sliced 1/4" thick) OR 6 slices rustic bread warmed and cut to 1/4" thick and about 2 inches wide
• handful of baby arugula
• 6 thin slices proscuitto (or duck proscuitto to be found in specialty stores - even better!)
• sea salt (I used Himilayan Pink -- but any sea salt will do)
• pepper
• olive oil
• squeeze of lemon (optional)

1. Warm the baguette or rustic bread and cut to indicated size.
2. Place small amount of baby arugula, and proscuitto (folded in fours) on each bread.
3. Fry quail eggs in olive oil over medium low heat, basting yolks gently at end. (They will cook very quickly).
4. Place a quail egg on each bread/arugula/proscuitto portion. Sprinkle with sea salt and a little fresh ground pepper. Add squeeze of lemon and enjoy.

eggs, baguette, handful of baby arugula, better, salt, pepper, olive oil, lemon

Taken from food52.com/recipes/3241-baby-ham-eggs (may not work)