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

Directions

For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. 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. A tester should come out cleanly. Makes 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. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

Cook’s Note

Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice

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

Ingredients

QUAIL EGGS:

SPICED BISCUITS:

LEMONGRASS-CRAB-FENNEL SALAD:

Directions

Cook’s Note

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