Give the rucola leaves a good cold-water wash and drain them properly. Next, cut them in halves if they are too long. Otherwise, leave them as they are.
Take some unsalted butter and heat it in a medium-sized skillet over medium heat. When it simmers, add half of the rucola leaves, season them with salt and pepper, and cook them until they wilt, for about 3 minutes. Stop the heat and make sure you stir a little longer until they cool down. Mix in the remaining fresh leaves.
In the meantime, grab a large saucepan and fill it with enough water to create a whirlpool. This will help you make the poached quail eggs. Bring it to a boil, then reduce the heat so that the water is at a gentle simmer and add the vinegar. Once the water is boiling, you can crack the quail eggs into a bowl.
Now, in order to make perfect poached eggs, you will need to take a large, wooden spoon and create a whirlpool in the water. Then, gently slide the quail eggs into the water. Wait 30 seconds before stirring lightly. How do you know when your poached eggs are cooked to perfection? It's simple: the whites are set but yolks still runny. This should take about 30 - 40 seconds and not longer or the yolks will be hard.
Remove the saucepan from the heat and start taking the eggs out with a slotted spoon. Transfer them to a bowl with ice water. This will stop the cooking process and it'll keep the yolks runny.
After that, take 8 slices of country-style, brown rye bread, and toast them. Then, brush the slices with 2 tablespoons of extra virgin, cold-pressed olive oil, and season them with a little salt and pepper. Spread the toasts with cream cheese and top them with rucola.
Now, place 3 poached quail eggs on each slice of toast over the leave-mix. Drizzle a little extra olive oil on top if you want and season with salt and pepper. Enjoy!