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
- 8 tbsp unsalted butter
- 10 egg yolks quail
- 1 tbsp lemon juice
- ½ tsp kosher salt
- 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
- 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
- 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.
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.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.