Quail eggs Benedict and caviar

  • For the hollandaise sauce
  • 1 egg yolk
  • 115g clarified butter
  • 1 tbsp lemon juice
  • Dash of Tabasco sauce
  • Salt
  • Freshly ground black pepper
  • For the eggs Benedict
  • 65ml distilled white vinegar
  • 12 quail eggs
  • 12 (5-cm) round croutons
  • 12 portions caviar

Serves: 12 starters

For the hollandaise sauce:
1) Beat the egg yolk; place the 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.

2) While still 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.

For the eggs:
1) Bring a medium pot of water to a simmer and 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.

2) Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and a portion of caviar.

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