Bagel chip with hard-boiled quail egg and tomato jam

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


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.