Place a pan over medium heat, and add a drizzle of olive oil or a tiny knob of butter. When hot but not too hot to allow oil/butter to burn, add the spinach, a dash of salt, and a pinch of nutmeg. Cook for 2-3 min tossing regularly. When wilted take it out on a plate and set it aside.
Using the same pan, cook the quail eggs and the halved cherry tomatoes. If you have a larger pan cook both at once, if not, separately. Cherry tomatoes need cooking a minute on each side and the quail eggs 2 min to be nice and runny, more if you want them well done.
Toast the bread with or without some butter in a pan or toaster, place it on serving plates, and start assembling the sandwich with the spinach, cherry tomatoes, and smoked salmon trimmed, topped by the quail eggs.
Season with some black Himalayan salt and black pepper freshly ground and sprinkle the seeds and the almond flakes. Serve immediately and enjoy.
Notes
* Black Himalayan salt is delicious and smells quite eggy hence I always use it with eggs.