Crostini with quail eggs and truffle

A simple idea with aperitifs or a rustic supper alongside cured meats and cheeses, full of flavour.
Quail eggs are available in supermarkets.
INGREDIENTS
1 packet quail eggs (18 little eggs)
18 bread slices, even stale, 1 cm thick
Truffle cream (small supermarket jars)
Butter
Parmigiano shavings
Salt, pepper
I toast the bread in a frying pan and spread with a little butter.

Then truffle cream.

I crack the quail eggs into two small bowls, taking care not to break them.

I melt a knob of butter in a non-stick frying pan and gently add the eggs once sizzling, keeping the yolks apart.

Once set, I add a little salt.

I separate the eggs with a food ring for a neater finish, or a small knife, and put one on each crostino.

I add Grana shavings and ground pepper if liked.

Serve while hot.