Free-to-fly quail egg shooters

Preparation time: 2 minutes Cooking Time: 7 minutes Serves: 4

Difficulty: 2/5

One of my favourite restaurants in New York, The Fatty Crab offers these with South East Asian flavouring but they work just as well with British Flavours like crispy bacon and chives. Vary the toppings as the mood takes you. These are fantastic party talkers and really are very simple to prepare. You don’t need more than 10 minutes to make these. And I appreciate that wooden boards to hold quails eggs are not that easy to find, so instead fill a plate with sea salt and plant them in the salt.

INGREDIENTS

  • 2 Clarence Court free-to-fly quail eggs
  • 2 rashers of smoked streaky bacon with the rind removed
  • 2 tsp finely chopped chives
  • Coarse sea salt to serve

  • Print Recipe

    METHOD

    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.