Eggs Benedict With Quail Eggs And Spiced Biscuits Lemongrass Crab Fennel Salad Recipes

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EGGS "BENEDICT" WITH QUAIL EGGS AND SPICED BISCUITS WITH LEMONGRASS-CRAB-FENNEL SALAD

Provided by Ming Tsai

Categories     dessert

Yield 4 servings

Number Of Ingredients 22



Eggs

Steps:

  • For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the 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 form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
  • For the 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 on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

12 each quail eggs
1 tablespoon rice wine vinegar
Water
2 3/4 cup bread flour
2 3/4 cup 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 above lemon, minced
1/2 cup chilled butter (4 ounces)
2 whole eggs
About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tablespoon
3 each scallions, 1/16-inch slice, green/white separated
Juice of 1 lemon
1/2 tablespoon coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 pound fresh crab leg meat, picked through thoroughly
Salt and white pepper to taste

QUICK AND EASY EGGS BENEDICT

This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!

Provided by INDRIANI

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Quick and Easy Eggs Benedict image

Steps:

  • In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  • Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  • Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  • In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  • Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

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