Kirkland sea salt and fresh ground Tellicherry pepper
Toast the bread, spread with butter and top with arugula.
In a frying pan over medium heat warm the oil and when the oil is hot crack the quail eggs. Watch out - it can be tricky to crack these eggs like a traditional chicken egg. I used a bread knife to gently cut the shell and inner membrane (which is relatively thick)
Fry for a minute or two and when the eggs are done to your liking, place each on a crostini. Serve right away.
Recipe by Costco Diva at http://www.costcodiva.com/quail-egg-crostini/