Name: Quail Eggs Benedict and Caviar
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Makes 12 appetizers
Ingredients: 1/4 cup distilled white vinegar; 12 quail eggs; 12 2-inch round croutons; Osetra Caviar; Hollandaise sauce (recipe follows); 1 egg yolk; 4 ounces clarified butter; 1 tablespoon lemon juice; dash of Tabasco sauce; salt; Freshly ground black pepper

Directions

Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.

Hollandaise Sauce

Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.

Quail Eggs Benedict and Caviar

Ingredients

Hollandaise Sauce

Directions

Hollandaise Sauce

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