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

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

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

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict and Easy Hollandaise Sauce

👩‍🍳 What's Cooking