Wash the quails thoroughly and pat dry. Then rub salt all over the quails and set aside for about 30 minutes.
Stuff two cloves of garlic, one dried plum, two sprigs of fresh sage leaves, two sprigs of rosemary into each quail.
Now stuff one slice of toast into the quail.
Wrap each quail with two bacon slices and use a tooth picker to fix the bacon.
Place all quails on oven-safe porcelain.
Brush olive oil all over the quails.
Add a few sprigs of thyme and olive oil to the porcelain.
Preheat the oven to 180 °C and bake for 40 minutes.
Grill the quails until they get the crispy layer.
