Peel the parsnips and cut into small dice. Cut the apple into quarters, remove the core and the peel and then cut into small dice. Peel and finely dice the shallot and onions.
Heat a frying pan, add 25g butter and the shallots and sweat with a pinch of salt. Add the parsnip to the pan and cover with water. Cook over a medium heat for 20 minutes. Add the cream, season with salt and pepper and bring to the boil. Remove from the heat, transfer to a food processor and blend until smooth.
Heat a small saucepan, add 25g butter and the onions. Sweat over a medium heat and then add the honey and a pinch of salt. Add the apple and the 5 spice mixture and cook for 15 minutes. Season to taste.
Preheat the grill. Using two different sized pastry cutters, cut a ring from each slice of bread. Place the ring of bread on a baking tray lined with a silicone baking sheet. Place under the grill and cook until golden brown on both sides. As soon as the bread is toasted, break a quail's egg in the centre of each ring. Return to the grill, turn off the heat and allow to cook in the warm oven. Season with salt and pepper.
Serve the quail's egg toast on a bed of confit apple onion and then add the parsnip puree. Finish with a sprinkling of fresh parsley leaves.
«The quail's egg crostini can also be cooked in a frying pan rather than under the grill.»