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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Asian Brunch

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Total:: 1 hr 5 min
Prep:: 45 min
Cook:: 20 min

Level:: Easy

Ingredients

QUAIL EGGS:

Water
1 tablespoon rice wine vinegar
12 quail eggs

SPICED BISCUITS:

2 3/4 cups bread flour
2 3/4 cups 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 1 lemon, minced
1/2 cup chilled butter (4 ounces)
2 eggs
About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk)

LEMONGRASS-CRAB-FENNEL SALAD:

1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemongrass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin

Directions

QUAIL EGGS:

Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny.

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 from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.

LEMONGRASS-CRAB-FENNEL 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 of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.

Cook's Note

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

My Private Notes

Name: Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Cuisine: asian
Ingredients: Water; 1 tablespoon rice wine vinegar; 12 quail eggs; 2 3/4 cups bread flour; 2 3/4 cups 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 1 lemon, minced; 1/2 cup chilled butter (4 ounces); 2 eggs; About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk); 1/4 cup plus 1 tablespoon extra virgin olive oil; 2 stalks lemongrass, white part only, finely minced; 3 scallions, sliced 1/16-inch thick, green/white separated; Salt and white pepper to taste; Juice of 1 lemon; 1/2 tablespoon coarsely ground coriander, toasted; 1/2 pound fresh crab leg meat, picked through; 1 large head fennel, cored and shaved paper thin