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Heat the oven to 375°F.
While the oven’s heating up, mix together the wasabi and mayo to taste.
Make sure all your quail eggs are prepped and ready.
In a non-stick skillet, heat up a bit of oil over medium heat.
When the oil is hot, tip the quail eggs in and cook until the whites are set and the yolks are runny, 1-2 minutes.
Use a small offset spatula to scoop them off the pan and set aside.
Place the Yorkshire puddings on a tray and toast for 5 minutes.
Remove from the oven and spread on mayo, to taste.
Top with a generous amount of thinly sliced roast beef, a sunny egg, a sprinkle of salt and pepper and some fresh thyme.
When everything’s assembled, enjoy immediately.