Hard boil quail eggs in salted water for 5-7 minutes, then immediately plunge in cool water and then shell.

Toast bread slices until golden crisp, cool.

Beat butter up together with curcuma and ½ teaspoon of ground red pepper. Spread the toasts with the butter mix, top with the egg halves.

Transfer the remaining butter in the pastry bag (or just make a paper cone and put the mass in it) with a figure nozzle and pipe the butter decoratively onto the toasts. Top as desired (sweet pepper and greens).