- 1/4 cup distilled white vinegar
- 12 quail eggs
- 12 biscuits
- Hollandaise sauce
- Smoked salmon
Bring a pot of water to a simmer. Add ¼ cup of vinegar. Break each individual quail egg 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. Place one cooled, poached quail egg on each biscuit with salmon on top. Drizzle with hollandaise sauce and caviar.