Eggs "Benedict" with Quail Eggs and Spiced Biscuits

Name: Eggs "Benedict" with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each quail eggs; 1 tablespoon rice wine vinegar; Water; 2 3/4 cup bread flour; 2 3/4 cup cake flour; 1/2 tablespoons salt; 3/8 cup sugar; 1 teaspoon ancho chile powder; 4 tablespoons baking powder; 1/2 tablespoon minced fresh thyme; Zest of above lemon, minced; 1/2 cup chilled butter (4 ounces); 2 whole eggs; About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top); 2 stalks lemongrass, finely minced, white part only; 1/2 cup extra virgin olive oil plus 1 tablespoon; 3 each scallions, 1/16-inch slice, green/white separated; Juice of 1 lemon; 1/2 tablespoon coarse ground, toasted coriander; 1 large head fennel, de-cored and shaved paper thin; 1/2 pound fresh crab leg meat, picked through thoroughly; Salt and white pepper to taste

Servings: persons

12 each quail eggs
1 tablespoon rice wine vinegar
Water
2 3/4 cup bread flour
2 3/4 cup cake flour
1/2 tablespoons salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of above lemon, minced
1/2 cup chilled butter (4 ounces)
2 whole eggs
About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tablespoon
3 each scallions, 1/16-inch slice, green/white separated
Juice of 1 lemon
1/2 tablespoon coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 pound fresh crab leg meat, picked through thoroughly
Salt and white pepper to taste

1
For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil.
2
On a simmer, open eggs into the water and try to gather the whites around the yolks.
3
Cook only briefly, 1-2 minutes, should keep the eggs runny.
4
For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest.
5
Add chilled butter and pulse to small pieces.
6
Add egg/milk mixture and incorporate.
7
Do not over mix.
8
Remove form processor and roll out on a floured surface.
9
Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown.
10
A tester should come out cleanly.
11
Yield: 12 biscuits, 2 per serving For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes.
12
Season and set aside.
13
In a bowl, whisk together juice, coriander, scallion greens and remaining oil.
14
Add lemongrass and check for seasoning.
15
In another bowl, mix crab and fennel.
16
Add 2/3 of the vinaigrette and toss to coat.
17
Check for seasoning.
18
PLATING Cut the biscuits in half.
19
Lay a little salad down to prevent sliding and place the bottom half on the salad.
20
Top with small mound of salad the top with egg.
21
Drizzle on vinaigrette and rest top of biscuit against the mound.
22
Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice

1671

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 each quail eggs, 1 tablespoon rice wine vinegar, Water, 2 3/4 cup bread flour, and more.

Yes, Eggs "Benedict" with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eggs "Benedict" with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions