Quail Egg & Smoked Salmon Toasts (4 servings) 8 quail eggs 8 1/4-inch thick slices brioche bread - cut into small rectangles 4 ounces smoked salmon - cut into 8 pieces 1/2 teaspoon chopped chives salt and pepper - to taste Preheat toaster oven to 450 degrees. Using a small cookie cutter or a knife, cut a 1-inch diameter hole in each brioche slice. Place on a greased, foil-lined toaster oven tray. Carefully... pierce one end of the quail egg with a sharp paring knife and gently peel away the top. Separate the yolk from the white and place the yolk in the hole of the brioche. Repeat with the remaining quail eggs. Bake in preheated toaster oven for about 2 minutes until the brioche is lightly toasted. The yolks should still be runny. Top each toast with a slice of smoked salmon. Garnish with chives. Sprinkle with salt and pepper to taste. A wonderful French breakfast treat made popular by Eric Ripert from the TV series AVEC ERIC. It's sort of an upscale version of Egg In The Hole. Mr Breakfast would like to thank starr for this recipe. Recipe number 2705. Submitted 12/14/2009.