Method

To make the marmalade:
Chop the onion finely
Heat a large glug of oil in a pan on a medium heat and add the onions
Leave them to sizzle for minute and then reduce to a low heat
Add the rest of the ingredients and cook on low for about an hour or until sticky and a melt-in-the-mouth consistency has been reached
Season to taste
To poach a quail egg:
Bring a pan of water to boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar
Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar
Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar
No need to worry about any bits of shell
Once the water in the pan is boiling, pour the contents of the bowl in, all at once
Bring to a simmer and cook for 60-90 seconds
To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it
The egg yolk should still be nice and soft, with the egg white set around it
Once you are happy with them, lift them all out and place on a paper towel to dry them off a little
Trim off any stringy bits of egg white and serve immediately
To assemble:
Toast the sliced brioche, top with the marmalade, a poached quail egg and a sprinkling of smoked paprika.