Parmentier potato waffle bites with mollet quail egg, frizzled leeks and greens

Keep the cooked, peeled quail eggs in cold water in the refrigerator until needed.

Slice the leek into 3-inch julienne strips and fry, stirring often, until just crisp and still green, not brown; season with salt and pepper straight away.

Peel and shred the potatoes and squeeze in paper towels, repeating until completely dry.

Heat the waffle iron; combine the potatoes with eggs, sour cream, melted butter, cheese, flour, salt, pepper and nutmeg.

Cook the waffles 5 to 6 minutes.

Cut into bite-size pieces; wrap frizzled leeks in greens and top with the re-warmed eggs.