Bagel chip with hard-boiled quail egg and tomato jam
6 quail eggs
1 tablespoon white vinegar
12 bagel chips
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 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.