Small baskets filled with quail eggs

Directions

1. In a small saucepan, melt the butter over medium heat. ⏱ ≈ 7 min
2. Add the chopped onion and cook, stirring frequently, until it becomes translucent. ≈ 3 min
3. Add the flour and mix thoroughly to prevent lumps, until you have a smooth, thick mixture. ≈ 4 min
4. Season with salt and pepper to taste, add the green peas and ham, reduce the heat, and continue to cook for 5 minutes. ⏱ 5 min
5. Remove from the heat and reserve. ≈ 3 min
6. Preheat the oven to 220 °C. ⏱ ≈ 10 min
7. Generously butter 12 mussels each with a small pat of butter. ≈ 4 min
8. Using an 8 cm cookie cutter, cut out circles from the bread slices. ≈ 8 min
9. Brush the bread rounds with milk. ≈ 4 min
10. Immediately combine the buttered mussels with the moist bread rounds. ≈ 3 min
11. Place the mussels on a baking sheet, and bake for about 15 minutes, or until the bread is golden brown. ⏱ 15 min
12. Remove from the oven, release the baskets, and fill them with the prepared filling. ⏱ ≈ 35 min
13. Crack a quail egg over the filling of each basket, then return them to the baking sheet and bake for another 10 minutes, until the whites are cooked but the yolks remain soft. ⏱ 10 min
14. Serve two baskets per plate, immediately. ≈ 2 min