Main Ingredients:

I discovered this dish in one of my favourite New York haunts, the Fatty Crab in Hudson Street. It's a scruffy joint that serves great Malaysian-style food.

I've nicked the concept for Mark's Bar and used finely chopped crispy bacon; or you could go veggie and use some chopped-up Chinese black beans. Eat them like shots by just squeezing them into your mouth.

12-16 quails' eggs
2-4 rashers of smoked streaky bacon with the rind removed
2tsp finely-chopped chives
Coarse sea salt to serve

Cooking Preparation of the Recipe:

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 quails' eggs in with a slotted spoon. Simmer for 20 seconds, then drain and run under the cold tap briefly.

Spoon the sea salt on to a serving dish, cut the tops off the quails' eggs, stand them in the salt and spoon the bacon mixture on top of each one; serve immediately.

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