Name: Bite-Sized Quail Eggs Benedict
Prep time: 20 min
Cook time: 25 min
Yield: 12 mini eggs bennies
Ingredients: 9 tbsp unsalted butter; 1 tbsp cold water; 6 quail egg yolks; 1/2 tsp white wine vinegar

Send out the brunch invitations, because these cute little quail eggs bennies are going to steal the show!

Quail eggs are small and cute, almost as if they were designed specifically for bite-sized food. These adorable quail eggs benedict, baked in mini-muffin tins and topped with poached eggs not only look charming — they taste exceptional too!

Good luck eating just one. Make sure you let everyone know when they’re ready to serve because they’ll be gone in a flash.

Ingredients

Hollandaise Sauce

9 tbsp unsalted butter
1 tbsp cold water
6 quail egg yolks
1/2 tsp white wine vinegar

Eggs Benedict

12 quail eggs
2 small baguettes, cut into 12 thin slices
4 slices prosciutto or ham
Chives, finely chopped, for garnishing
Salt and pepper, to taste

Instructions

Hollandaise Sauce

First, make the hollandaise sauce. Melt the butter over low heat, swirling the pan. Leave to cool until lukewarm.

Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not come in contact with the water.

Add the egg yolks, water, and vinegar to the heatproof bowl while you hold it over the water. Whisk it for 3 minutes using a small whisk or hand mixer until the mixture is pale and frothy. Remove the pot from the heat.

Add 7 tbsp of the melted butter in a very slow stream while whisking vigorously, until the mixture thickens and becomes creamy. Taste and season with salt and pepper.

Mini Eggs Benedict

Preheat the oven to 300ºF. Brush a mini muffin tin with some of the remaining melted butter and carefully add a quail egg to each hole. Bake for 4 to 5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 5 minutes and then carefully scoop out using a teaspoon.

Brush your bread with some of the remaining melted butter and bake until a little toasted, about 10 minutes.

Cut the prosciutto or ham into 12 pieces and fold a small piece over each slice of baguette. Spread out on a baking tray lined with grease-proof paper.

Add an egg to each slice and then roughly a half teaspoon of hollandaise sauce.

Increase the oven temperature to 350ºF. Bake for 4-5 minutes.

Garnish each slice with finely chopped chives and serve immediately!