Baked Quail Eggs in Potatoes

• 12 small potatoes, weighing about 50-75 g (2-3 oz) each
• salt and freshl

Wash and scrub the potatoes. If new, they should not need peeling. With a melon-baller, scoop out a hollow in each potato large enough to hold the quail egg, and remove a very thin slice from the bottom to allow it to stand flat. Put the hollowed-out potatoes in a pan of salted water, bring to the boil, and boil briskly until just cooked. Drain.

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