Quails eggs and runner beans in truffle oil

The following dish was one of the more gourmet taken from my trip to Lolita Taperia in Barcelona (see review). It was originally made with little broad beans, bitter sweet, popping out of their mushroomy soft jackets in the mouth. As that season has now passed and we are well and truly laden with a glut of gorgeous hairy runner types, I woke up late this fine (rainy) Sunday and decided to give it a go for brunch.

A handful of freshly picked runner beans
4 quails eggs
A small slice of lemon
1-2 fresh mint leaves, finely chopped
Truffle oil
Salt, Pepper

Peel away the sides of the runner beans and chop into slices. Steam them for roughly 8 minutes. While these cook, boil your quails eggs for 2 minutes (soft boiled). Allow to cool, then peel. Toss the beans with the mint, truffle oil, and a squeeze from your lemon slice. Season, then rest the quails eggs on top. Serve with fried ciabatta.