Boil the quail eggs for about 5 minutes, drain, rinse and carefully peel off. *) Quail eggs can be used like chicken eggs and are softened in boiling water after 3 minutes and hard-boiled after 5 minutes. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat butter (1 tbsp) in a small saucepan, fry the onion cubes and garlic clove cubes in it. Roughly dice the creamed spinach with a knife and add. Pour in the cooking cream (100 ml) and season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and freshly grated nutmeg (1 big pinch). Heat everything slowly and stir again and again. Finally, cut the cooked ham into small pieces and fold in. Peel the triplets, wash them and cook them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain. Serve the quail eggs with hearty creamed spinach and triplets, each garnished with a small radish. Season the quail eggs with a pinch of coarse sea salt from the mill.