Serves: 12 startersFor the hollandaise sauce:
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.