With a delicate size, but slightly more robust yolk, sunny-side-up quail eggs make a lovely finishing topper on a wide array of dishes--from pork belly to pasta. You can often find quail eggs at a local market or at grocery stores such as Whole Foods.
2 tablespoons olive oil
6 quail eggs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a nonstick skillet over medium-high heat. Carefully crack quail eggs into small custard cups. Gently pour eggs, 1 at a time, into pan. Cook 2 minutes or until whites are completely cooked. Remove eggs to a plate; sprinkle with salt and pepper.