Food Network UK

Quail eggs Benedict and caviar

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Ingredients

  • For the hollandaise sauce:

  • 1 egg yolk
  • 115g clarified Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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

Use imperial measurements

Method

How to make Quail eggs Benedict and caviar

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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a slow, but steady stream. When the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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 Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please 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, Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please poached quail egg on each crouton. Top with a little hollandaise sauce and a portion of caviar.