I'm definitely going to try this, but with chicken eggs. I could get quail eggs, but only with effort.

One thing about this is that poaching just a yolk, minus the albumen, is a really underutilized technique. It presents so well it's worth the effort and any frustration.

Scrolling back up, I gotta say, you definitely have a knack for ingredient selection. In addition to other stuff like having a good repertoire of techniques with the ability to successfully execute. Plus the way you managed to get all those diverse components to work together visually on the plate is admirable as well.

I've known many many cooks. If you consistently prepare food like this, you're at least as good as any of them.