I love quail eggs but unfortunately they are so much work for so little reward (I normally put down at least dozen at a time). A particular omelet in San Francisco's Cliff House that consists of eggs (obviously), dungeness crab, avocado, and sour cream is amongst my favorites, but I also love eggs benedict. A very long time ago at a restaurant in New York I had some decadent scrambled eggs cooked very slowly over a double boiler and topped with Oscetra caviar and creme fraiche. By far the best breakfast of my life!