Eggs "Benedict" With Quail Eggs And Spiced Biscuits With Lemongrass-Crab-Fennel Salad
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
12 each
Egg (quail)1 tbsp
Rice Wine Vinegar1
Water2.75 cup
Bread Flour2.75 cup
Cake Flour1 tbsps
Salt3 cup
Sugar1 tsp
Ancho Chile (powder)4 tbsps
Baking Powder1 tbsp
Thyme (minced fresh)Directions:
1
For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil
2
On a simmer, open eggs into the water and try to gather the whites around the yolks
3
Cook only briefly, 1-2 minutes, should keep the eggs runny
4
For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest
5
Add chilled butter and pulse to small pieces
6
Add egg/milk mixture and incorporate
7
Do not over mix
8
Remove form processor and roll out on a floured surface
9
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
10
A tester should come out cleanly
11
Makes 12 biscuits, 2 per serving
12
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
13
Season and set aside
14
In a bowl, whisk together juice, coriander, scallion greens and remaining oil
15
Add lemongrass and check for seasoning
16
In another bowl, mix crab and fennel
17
Add 2/3 of the vinaigrette and toss to coat
18
Check for seasoning
19
PLATING Cut the biscuits in half
20
Lay a little salad down to prevent sliding and place the bottom half on the salad
21
Top with small mound of salad the top with egg
22
Drizzle on vinaigrette and rest top of biscuit against the mound