Soft boil the quail eggs

• Bring a saucepan of water to a boil and gently lower in the quail eggs.
• Cook for 2 minutes 30 seconds, then transfer to iced water and peel carefully.

Prepare the sausage and bacon filling

• Remove the sausage meat from the casings and mix with the finely chopped smoked bacon.
• Season lightly with salt and pepper and divide into equal portions.

Wrap the eggs

• Flatten each portion of sausage mixture in your hand.
• Enclose each quail egg completely, sealing the meat well around it.

Make the potato rosti coating

• Squeeze the grated potato dry in a clean cloth and season it.
• Press a thin layer of potato around each wrapped egg to form a nest-like shell.

Bread the eggs

• Roll each egg in flour, then in beaten egg, then in panko breadcrumbs.
• Chill for 15 minutes so the coating sets.

Deep fry until golden

• Heat the oil to 175 °C.
• Fry the eggs for 4 to 5 minutes until deep golden and crispy, then drain on paper.

Finish and serve

• Top each egg with a spoon of crème fraîche.
• Add a generous spoon of Beluga caviar and a flake of edible gold leaf, then serve immediately.