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. Garrrr, 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….hmmm? 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 aww …sweet.
I am going so far as to suggest that like me you could make something sweet and cute at a moments notice if you keep a couple of packs in the fridge during the holidays. Yes, I know and while you are at it stock pile some Prosecco, it’s ever so well priced ( and delicious).
You may have noticed that I have used some Maille products. I was sent those the night before my visitors arrived and they became part of the feast and I was ever so grateful to have them. The thing that usually takes the longest when you make Eggs Benedict is the Hollandaise sauce, correct?. Well 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.
Now all those Tiny Eggs Benedict can bring on a real thirst at brunch. Make the easiest Cocktail possible. Just 3 ingredients. Get the recipe HERE!
Tiny Eggs Benedict
- 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