Recipe courtesy of Ming Tsai

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

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
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Ingredients

QUAIL EGGS:

SPICED BISCUITS:

LEMONGRASS-CRAB-FENNEL SALAD:

Directions

  1. 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:

  1. 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:

  1. 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. 
  2. 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

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