Classic Quail Egg Shooter with Bacon and Chives
Inspired by Mark Hix’s cookbook Hix Oyster & Chop House, this recipe is a crowd-pleaser.
Ingredients
- 2 rashers of streaky bacon, finely chopped
- 2 tsp chives, finely chopped
- 12 quail eggs
- Coarse sea salt (for presentation)
Instructions
- Fry the bacon until crispy, then chop finely and mix with chives.
- Boil quail eggs for 20 seconds, drain, and cool under cold water.
- Trim the tops of the eggs, stand them on a bed of sea salt, and garnish with the bacon mixture.
- Serve immediately. To eat, squeeze the shell slightly and knock it back like a shot.