Sprinkle some olive oil on the toast and then add some grated parmesan. Give the rucola and kale leaves a good cold-water wash and drain them properly. Next, chop them coarsely.
Heat some olive oil in a small frying pan over medium heat. Add the chopped leaves, season them with salt and pepper, and cook them for about 3 minutes. Add a tablespoon of simmering hot water and cook for another 3 minutes, until the kale softens a little. Stop the heat and put the cooked greens on the parmesan toast slices.
Take 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 simmering, you can crack the quail eggs into a bowl. Strain them to remove the thin albumen - this is entirely optional but provides a more aesthetic poached egg.
Now, in order to make perfect poached quail eggs, you will need to take a large, slotted spoon and create a whirlpool in the water. Then, gently pour 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 the yolks are still runny. This should take about 40 seconds and not longer or the yolks will be hard.
Cut the heat and start taking the eggs out with the slotted spoon. Place 3 on each slice of toast. Sprinkle with more parmesan and drizzle with a little Tabasco or skip this step entirely. Enjoy!