Grill or fry the bacon until crisp, then leave to cool and chop as finely as you can and mix with the chives. Bring a pan of water to the boil and carefully lower the quail eggs in with a slotted spoon. Simmer for 20 seconds then drain and run under the cold tap briefly.
Spoon the sea salt onto a serving dish, cut the tops off the quail eggs, stand them in the salt and spoon the bacon mixture on top of each one. Serve immediately.