Brush 4 small baking dishes with truffle oil.
Place 2 quail eggs in each dish.
Season the soy cream with salt and pepper and pour over the eggs. Place the dishes on a baking tray in a preheated oven at 200°C (180°C fan, gas 6) and bake for 5-6 minutes until just set.
Wash the chives, shake dry, finely chop and sprinkle over the eggs just before the end of the cooking time. Serve with salad and toasted brown bread.