Quail Eggs Benedict
Created by online cookery school,
The Devilled Egg
Eggs Benedict are a firm favourite when it comes to brunch dishes and turning these into canapés is the perfect way to elevate any social gathering.
What you’ll need
Foraging Free quail eggs
75g of plain flour
75g of buckwheat flour
1/3 tsp of baking powder
Pinch of salt
1 Rambling Free hen egg
1 tsp oil
100g raw spinach
3 tbsp of white wine vinegar
1 tbsp of water
1 tsp of pink peppercorns (or black)
2 bay leaves
1 blade of mace
Salt to taste
Let’s get cooking
To make the blinis, put the spinach in a pan with a few tablespoons of water and bring to a simmer until the spinach has wilted. Strain, leave to cool and squeeze out any excess water and then blend with the oil and milk.
Combine the flour with the baking powder and salt, then make a well in the centre.
Crack the hen egg into the well and slowly start whisking it into the flour.
Add the milk and spinach mixture gradually, and while whisking.
Heat vegetable oil in a pan, spoon the blini batter and fry in batches, until golden around the edges.
Once cooked, top the blinis with smoked salmon or salmon tartare and a fried quail egg.
To make the hollandaise sauce, put the yolks into a cool pan and add just a teaspoon of the vinegar reduction.
Cut the butter into cubes, then start the pan on a low heat and salt it generously before beginning to whisk.
Add one knob of butter at a time initially, and keep whisking so it combines evenly.
Once the butter is in the pan and almost entirely integrated, add some more and repeat. Do this until the butter is used up – this takes between 10 and 15 minutes.
Once you’ve added more than three quarters of the butter, the emulsion should be stable enough for you to add the rest in one go.
By this time it will have taken on a bright, golden yellow colour and a light, velvety consistency; the hallmarks of a proper Hollandaise sauce.
Taste it, and add more vinegar reduction or salt if necessary.
To poach the quail eggs, bring a pan of water to the boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar.
Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar.
Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar, no need to worry about any bits of shell.
Once the water in the pan is boiling, pour the contents of the bowl into the pan all at once.
Bring to a simmer and cook for 60-90 seconds.
To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it, the egg yolk should still be nice and soft, with the egg white set around it.
Once you are happy with them, lift them all out and place on a paper towel to gently dry them, then trim off any stringy bits of egg white and serve immediately.
Assemble by topping the blini with a square of crispy bacon, poached quail egg, Hollandaise and chopped chives.
For more recipes and tutorials, please visit www.thedevilledegg.com
Share your recipe creations with us…