Are you in love with breakfast? This is a great brunch snack or idea for party food. Tiny (as in miniature) Eggs Benedict!
Tiny Eggs Benedict with Prosecco Cocktails.
Well, last week I was getting into the swing of entertaining, and by that I mean that somebody rang me on Friday night and said that they wouldn’t be able to see Skater and I at Christmas could they come in the morning- early! That’s Saturday morning around 9.30 to 10 am . My first thoughts were ….will I be awake, because I get up at 5.45 am each morning and the thought of that on a Saturday just had me reeling. And next, what can I cook and who’s going to tidy up the house…..came in stereo.
So I made Tiny Eggs Benedict and chased them down with Lemon Delicious Prosecco Cocktails. I know, I know, but I am a hoarder for just such emergencies and I had everything here in the fridge.
Yes, I know you are probably thinking, sure Quail eggs? Does she buy them on a weekly basis?
And that would be no, I don’t, but I had two packets from a recipe I was dreaming up and never got around to making. It just made me think, wow Quail eggs are the perfect canapé food. Right?. They are tiny, they are cute, they can be poached, boiled or fried and heaven knows they could make tiny scrambled eggs
I am not going to go so far as to suggest you keep Quail eggs in the fridge. But if you see some at the butchers or the deli, this is a great and ever so cute way to eat them. Yes, I know and while you are at it stock pile some Prosecco, it’s ever so well priced ( and delicious).
You may notice I have used some Maille products here. These were sent to me just the night before my visitors arrived and they became part of the feast. The jar of hollandaise was extremely convenient.
Most people love this rich but totally delicious breakfast of eggs with creamy butter sauce. Hollandaise and Bearnaise sauces are a little time consuming and sometimes tricky to make. It is a longish whisking project made by beating egg yolks and flavoured vinegar or lemon juice over a double boiler until thick and creamy. Next up, you slowly drizzle in melted butter whisking all the time until you have a thick creamy yellow sauce that needs to be kept warm till served. (like in a thermos)
Find a recipe here . If you want to make your own sauce this recipe will be extra good!
I had to take a shortcut so, you do as you wish. Make your own if you like, but I didn’t have time. This alternative was more than fine. You can get it in the supermarket.
- 12 whole quail eggs
- 40 ml olive oil
- 12 slices baguette or small round roll
- 50 gm butter softened
- 20 gm spinach frozen defrosted and squeezed
- 1 clove garlic optional, crushed
- 100 gm ham sliced leg
- 1 jar Maille Hollandaise
- 25 gm Wholegrain Mustard to garnish
- Use a small to mix the spinach softened butter and garlic ( if using) with a ground black pepper to make a smooth spread. Set aside
- Slice the bread rolls into equal sized rounds and toast one side under the grill. Turn over and spread with the spinach butter on the untoasted side and top with a slice of ham. Set aside.
- Heat a fry pan then add a little oil. Break each egg gently into a small cup and pour into the frypan one at a time. (Quail eggs are hard to crack. Use a small sharp knife to put a small dent or cut in the shell before breaking into the cup).
- Turn the heat down a little and cook the eggs till the white are just done. Use an egg slice to put each one onto the top of the toast.
- Put a spoon of hollandaise sauce onto each one.
- Add salt and pepper and a dash of wholegrain mustard
Now all those Tiny Eggs Benedict can bring on a real thirst at brunch. Make the easiest Cocktail possible. Just 3 ingredients!
Find the recipe here: