Quail eggs are small and cute, almost as if they were designed specifically for bite-sized food. These adorable quail eggs benedict, baked in mini-muffin tins and topped with poached eggs not only look charming — they taste exceptional too!
Good luck eating just one. Make sure you let everyone know when they’re ready to serve because they’ll be gone in a flash.
First, make the hollandaise sauce. Melt the butter over low heat, swirling the pan. Leave to cool until lukewarm.
Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not come in contact with the water.
Add the egg yolks, water, and vinegar to the heatproof bowl while you hold it over the water. Whisk it for 3 minutes using a small whisk or hand mixer until the mixture is pale and frothy. Remove the pot from the heat.
Add 7 tbsp of the melted butter in a very slow stream while whisking vigorously, until the mixture thickens and becomes creamy. Taste and season with salt and pepper.
Mini Eggs Benedict
Preheat the oven to 300ºF. Brush a mini muffin tin with some of the remaining melted butter and carefully add a quail egg to each hole. Bake for 4 to 5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 5 minutes and then carefully scoop out using a teaspoon.
Brush your bread with some of the remaining melted butter and bake until a little toasted, about 10 minutes.
Cut the prosciutto or ham into 12 pieces and fold a small piece over each slice of baguette. Spread out on a baking tray lined with grease-proof paper.
Add an egg to each slice and then roughly a half teaspoon of hollandaise sauce.
Increase the oven temperature to 350ºF. Bake for 4-5 minutes.
Garnish each slice with finely chopped chives and serve immediately!