What to do with those Quail eggs we have now that we have Quail??

Quail Eggs Benedict and Caviar

1/4 cup distilled white vinegar
12 quail eggs
12 2-inch round croutons
Hollandaise sauce (recipe follows)
Osetra Caviar

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.