Bagel chip with quail egg and tomato jam
Inspired by breakfast, the components of this unique appetizer are made ahead and can be assembled in no time. Our delicious savoury tomato jam takes it to another level. We use the leftover tomato jam as a condiment on a sandwich, a cheese plate, or with eggs.
6 quail eggs
1 tablespoon white vinegar
12 bagel chips
Tomato jam
1 pound tomatoes, cored and diced
3⁄4 cup sugar
2 tablespoons fresh lemon juice
1⁄2 teaspoon fresh ginger, minced
1⁄4 teaspoon cinnamon
1⁄4 teaspoon salt
Pinch cloves
Pinch dry chili flakes
For tomato jam, place all ingredients in small pot and cook over medium-low heat for 40- 45 minutes until thick and jammy. Set aside to cool. Can be made up to 1 week in advance.
Gently place quail eggs in small pot, cover with cold water and vinegar. Bring to boil, cook for 4 minutes, then remove from heat and run under cold water until completely chilled. Peel. Can be made 1 day in advance and stored in a container filled with water in the refrigerator.
To assemble, cut quail eggs in half. Top each bagel chip with a teaspoon of tomato jam and a half an egg. Serves 12.
