Mini Eggs Benedict

10 baguette slices

5 strips of thick-cut bacon

1/2 pound cremini mushrooms, sliced

2 tablespoons olive oil, divided

10 quail eggs

extra olive oil and butter as need to cook the eggs

Smoked Spanish Paprika

Ground white pepper

sea salt

1 recipe hollandaise sauce (we’ll post our own recipe soon)

First, saute the mushrooms in 1 tablespoon of olive oil until they are fully cooked and reduced in size (10-12 minutes).  In another pan, cook the bacon and set aside.  Drizzle the second tablespoon of olive oil over the baguette slices and toast.

Here’s where it gets a little complicated: you want the hollandaise and eggs to both be as fresh as possible.  If you can, pair up and tackle these tasks with someone else.

Have one person prepare the hollandaise.  Have the other person heat some olive oil in a skillet, then add a little butter.  Once the butter has foamed and subsided add the quail eggs, 3-4 at a time.  (Just crack the eggs, one at a time, over the skillet.  The inner membrane is tougher on quail eggs than chicken eggs, so keep this in mind when you’re cracking them).  For sunny side up, fry for about 1-2 minutes and then remove from the heat.

Now, assemble- toast first, then mushrooms and/or bacon, then egg, then hollandaise.  On top, sprinkle the paprika, white pepper, and sea salt.  Serve and ENJOY!

You can have them with only bacon:

Or, with only mushrooms:

Or with both! (we cooked these over easy instead of sunny side up…)

Quail Eggs!


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