Quail Eggs Benedict

Quail Eggs Benedict! Take a mini homemade toasted English muffin and layer smoky Canadian bacon on top of it. Then add a poached quail egg and spoon the buttery lemon hollandaise sauce over it, and there you have it!  

These special appetizers would find their place in breakfast and brunch holidays and celebrations for the humans in your life.  You could mix things up and serve them as a surprise treat after a night of dancing.

Quail eggs benedict on a white serving platter garnished with dill and lemon zest.
This recipe was inspired by the most amazing young woman I met from Just Wingin It Gamebirds. She is a renowned supplier of baby quail, and quail eggs are coming soon! We paid a visit to her local farm and were utterly enthralled by her knowledge and passion for what she does. Quail.
Fun fact: Quail eggs contain more protein by weight, double the iron, and riboflavin, and about one-third more vitamin B12 than chicken eggs. 
Quail eggs benedict on a white serving platter garnished with dill and lemon zest.

Quail Eggs Benedict

Foodie de Froid
Servings 16 appetizers
Prep Time 20 minutes
Cook Time 25 minutes
These bite-sized quail eggs benedict are full of nutrition, fun to make and will wow your guests.
5 from 1 vote


Hollandaise Sauce

  • 8 tbsp unsalted butter
  • 10 egg yolks quail
  • 1 tbsp lemon juice
  • ½ tsp kosher salt

Eggs Benedict

  • 8 quail eggs poached
  • 3 tbsp white wine vinegar
  • 4 mini English muffins split in half making 8 pieces
  • 3 slices Canadian bacon Can substitute Serrano Ham - thinly sliced
  • Chives finely chopped - garnish
  • cracked pepper to taste - garnish


Hollandaise Sauce

  • Put the egg yolks, salt, and lemon juice in a heatproof bowl. Set the bowl over (but not touching) a saucepan of simmering water.
  • Whisk the ingredients together until warm and just beginning to thicken, about 1 minute.
  • While continuing to whisk, add the butter a little at a time until all of it is incorporated, and the sauce has thickened, 2 to 3 minutes. It should have the consistency of heavy cream. Take care not to curdle the eggs by overheating.
  • Taste the sauce and adjust salt and lemon juice to achieve a balanced flavor.

Poached Quail Eggs

  • Separate the quail eggs from the shell using a paring knife and pair of scissors (see instructions in recipe notes). Place each egg into a measuring cup, which makes it simple to pour them into the water.
  • Boil water in a sauce pan at least 6" tall. You want to have at least 4 inches of boiling water so when the eggs fall, the white and yolk hold together before they hit the bottom of the pan.
  • Once water is boiling, add the vinegar

Eggs Benedict

  • Preheat the oven to 300 °F.
  • Brush your mini English Muffins with melted butter and bake until a little toasted, about 10 minutes.
  • Meanwhile, slice the Canadian bacon into 12 pieces and fold a small piece over each slice of baguette. Spread out on a baking tray lined with grease-proof paper.
  • Add an egg to each slice, and drizzle a teaspoon or two of hollandaise sauce on top.
  • Garnish with the chives and cracked pepper and serve immediately.


Hollandaise Sauce:  Use a whipping siphon (made for both hot and cold) and keep in a warm water bath (bain-marie) of 140 degrees for up to four hours.   The Anova Sous Vide Precision Cooker is perfect for this task.
Quail Eggs:  Breaking open a quail egg is more challenging than a larger-sized chicken egg.  Finding this technique was life-changing. ; )  Take a paring knife and gently tap a spot towards the larger side of the egg.  Once you get a little crack or hole, carefully place the tip of a pair of small scissors in the crack/hole.  Gently open the scissors, careful not to push down into the yolk.  Opening the scissors will force the shell to break apart, and you will have a space by which your egg will pour out.  
If you have a few small pieces of eggshell, simply rinse it gently under water to remove them before you pour the egg out.
Course Appetizer, Breakfast, brunch
Cuisine American
Calories 103


Serving: 8gCalories: 103kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 177mgSodium: 134mgPotassium: 40mgFiber: 0.003gSugar: 0.1gVitamin A: 362IUVitamin C: 0.4mgCalcium: 20mgIron: 1mg
Keyword benedict, quail eggs
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Mini Breads

Mini bread brings a special and unique feel to reimagined appetizers.  These mini English muffins on the right side of the photo are two inches in diameter.  

Whether making Quail Eggs Benedict or using them as a base for cream cheese and your favorite jam, they make every bite feel special.

They also serve a useful purpose at parties, as guests can help themselves while holding a drink.  One bite (or two if you’re dainty), and you’re back mingling.


Mini English muffins sitting aside regular-sized homemade muffins on a cooling rack.

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