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1
Cut the bread into rounds using a 3 inch ring mold.
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2
Evenly spread the softened butter on both sides of each bread round and place on a flat sheet tray.
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3
Reserve until needed.
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4
Slice the hamachi into thin slices, about 2 1/2 inches wide.
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5
Divide the hamachi into 4 portions and alternate a slice of hamachi with a small slice of prosciutto (you will need to cut or gently tear the prosciutto; ideally each slice of hamachi is shingled with an equal sized slice of prosciutto).
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6
Each portion should begin and end with hamachi.
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7
Keep the portions refrigerated until 5 minutes before serving.
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8
For the beurre blanc:Put the wine and shallot in a small saucepot and reduce over medium heat until the wine has reduced to a teaspoon or so.
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9
Immediately begin whisking in the cubed butter piece by piece to create an emulsified sauce.
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10
When all the butter has been incorporated and the sauce is very warm to the touch, season to taste with salt and strain through a fine sieve into a heat proof container.
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11
Keep the sauce in a warm place (a hot water bath on top of the oven works well).
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12
The sauce should hold for an hour if it stays warm.
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13
To serve:Preheat a convection oven to 375 F. Place a non-stick pan over medium-low heat.
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14
Put the butter bread rounds in the oven and cook until the bottom has a nice golden brown color.
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15
Flip the bread and continue cooking until crispy on the outside and even golden brown on both sides.
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16
While the bread is cooking, crack each quail egg and gently pour into the non-stick pan; the pan should be hot enough so that the white doesnt spread out too much but not so hot that the white bubbles and dries out (quail eggs often come in packs of ten so a practice egg or two to get the pan heat just right may be a good idea before toasting the bread).
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17
When the bread is toasted and the egg whites are set but the yolk is still runny, place each of the four hamachi portions on four pieces of bread and place the eggs on the remaining four pieces.
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18
Place the hamachi pieces on four plates and generously top with the beurre blanc- about an ounce per person.
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19
Top each with a sprinkle of chives, then the piece of bread topped with the quail egg.
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20
Press gently so the top sits nicely and securely.
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21
Sprinkle a littlesea salt on each egg yolk and serve immediately.
