Quail Eggs Benedict and Caviar Recipe

Name: Quail Eggs Benedict and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup distilled white vinegar; 12 quail eggs; 12 2 -inch round croutons; Hollandaise sauce (recipe follows); Osetra Caviar; 1 egg yolk; 4 ounces clarified butter; 1 tablespoon lemon juice; dash of Tabasco sauce; salt; Freshly ground black pepper

Servings: persons

1/4 cup distilled white vinegar
12 quail eggs
12 2 -inch round croutons
Hollandaise sauce (recipe follows)
Osetra Caviar
1 egg yolk
4 ounces clarified butter
1 tablespoon lemon juice
dash of Tabasco sauce
salt
Freshly ground black pepper

1
Bring a medium pot of water to a simmer.
2
Add the vinegar.
3
Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute.
4
Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking.
5
Place one cooled, poached quail egg on each crouton.
6
Top with a little hollandaise sauce and caviar.
7
Beat egg yolk.
8
Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
9
Beat the egg until thickened, pale yellow and doubled in volume.
10
Remove the bowl from the heat.
11
While beating, slowly add the butter in a slow, but steady stream.
12
When the butter is incorporated, add the lemon juice and Tabasco sauce.
13
Mix well.
14
Season to taste with salt and pepper.
15
Keep warm.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 cup distilled white vinegar, 12 quail eggs, 12 2 -inch round croutons, Hollandaise sauce (recipe follows), and more.

Yes, Quail Eggs Benedict and Caviar falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quail Eggs Benedict and Caviar

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