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Quail Eggs with Wilted Arugula, Squash, and Toasted Baguette Rounds

This recipe makes a nice casual dinner party starter.  The combination of orange blossom honey and lemon adds a great flavor to the squash. 
Serves 4-6
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Ingredients
  

  • 6 quail eggs
  • 5 baby green squash , trimmed, halved lengthwise, and sliced 1/2-inch thick
  • 2 cups arugula
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon orange blossom honey
  • 2 tablespoons extra-virgin olive oil , plus additional for serving
  • 6 thick rounds cut from a baguette , toasted
  • Sea salt and freshly ground black pepper

Instructions
 

  • In a large cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add the arugula to the skillet, season with salt and pepper, and cook for approximately 4 minutes or until just wilted, stirring. Transfer to a warm bowl.
  • Add the squash to the skillet, season with salt and pepper, and cook for 2 minutes, stirring occasionally. Add the lemon juice and the honey to the skillet. Continue to cook for 5 minutes longer, stirring. Remove from the heat. Add the squash to the bowl with the arugula and toss to combine. Set aside.
  • Poach the quail eggs.
  • Transfer the arugula and squash to a serving dish. Arrange the baguette rounds on the serving dish. Put the quail eggs on top of the arugula. Sprinkle with black pepper, if desired, and drizzle a little olive oil over the top. Serve immediately.