Here's a recipe that used quail eggs that I found in a French cooking magazine a few years back. It makes a nice starter.
Œufs de Caille Cocotte à la Forestière
200 grams brown mushrooms, cleaned and minced
1 shallot, minced
juice from 1/2 lemon
2 tablespoons butter
1 tablespoon cream
salt and pepper to taste
9 large leaves of flat leaf parsley, chiffonade
6 quail eggs
4 slices baguette
1. Preheat broiler.
2. Combine mushrooms, shallot and lemon juice. Melt butter in a nonstick frying pan over high heat. Fry mushroom mixture until the expelled liquid has evaporated. Add cream and continue cooking for a minute. Remove from heat and add salt, pepper and parsley.
3. Divide mushrooms into two small ramekins. Make a well in each. Carefully break the eggs and place 3 in each of the wells. Broil for a couple of minutes until the whites begin to coagulate.
4. Serve with baguette.
Yield: 2 servings.
Ref: Guide Cuisine, Autumn supplement 1997, page 10.