If you can't find quail eggs or they are not of your liking choose to use plain chicken eggs.
Toast the bread on both sides if you prefer to do so before pouring in the eggs.
As soon as you have poured in the egg yolks carefully move them together with a spoon before the egg white sets and be careful not to break them.
Pour in just enough egg white to fill the heart of the bread slice and make sure it does not leak onto the bread itself or you will loose the orginal heart shape.
Garnish the Heart-Shaped Eggs and Toast with finely chopped parsley or chives.
Toast the cut out bread hearts as well and serve them plain to garnish the dish or add a sweet or savory topping of your liking.