Baby Ham & Eggs

Ingredients:
- 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)

Directions:
- Warm the baguette or rustic bread and cut to indicated size.
- Place small amount of baby arugula, and proscuitto (folded in fours) on each bread.
- Fry quail eggs in olive oil over medium low heat, basting yolks gently at end. (They will cook very quickly).
- 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.