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Tuesday, 25 October 2016 10:00

Quail Eggs Benedict and Caviar

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  • 1/4 cup distilled white vinegar
  • 12 quail eggs
  • 12 biscuits
  • Hollandaise sauce
  • Caviar
  • 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.

Read 1901 times Last modified on Tuesday, 25 October 2016 10:25
Leslie Bernier

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