Crack 6 quail eggs into a bowl. Pour white wine vinegar over them to cover. Boil a pan of water and stir with a wooden spoon. Add quail eggs and poach.
Mix together 3 free range eggs, 2 tbsp milk and a knob of butter.
Pour into a warm pan on a moderate heat. Stir the eggs until scrambled. Pour the scrambled eggs onto toast and top with a poached quail egg and a generous serving of Onuga
Warning: The consumption of raw or partially cooked eggs carries a risk of salmonella, particularly for pregnant women, children and the elderly.