Cook the noodles in salted water until just al dente, rinse in cold water, drain. Heat the butter in the same pan. Briefly sauté the onions, add the morels and continue to cook. Remove the pan from the heat. Add the water, vermouth and cream cheese. Melt the cream cheese. Carefully stir in the spinach, reserved onion greens and drained noodles, season. Using a ladle and a steak knife, spin 8 nests and place on a baking tray lined with baking paper.
Gratinate for approx. 15 mins. in the centre of an oven preheated to 180°C. Heat the butter in a non-stick frying pan. Reduce the heat. Crack the eggs one at a time, add to the pan. Fry over a medium heat for approx. 3 mins. Carefully arrange the quail eggs on top of the noodle nests, season.