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Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad Recipe

Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad Recipe

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Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad

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Ingredients:

Serving

water
1 tbsp rice wine vinegar
12 quail eggs
2 3/4 cups bread flour
2 3/4 cups cake flour
1/2 tbsp salt
3/8 - cup sugar
1 tsp ancho chile powder
4 tbsp baking powder
1/2 tbsp minced fresh thyme
zest of 1 lemon, minced
1/2 cup chilled butter (4 oz)
2 eggs
about 12 oz buttermilk (place 2 eggs in a pint sized measuring cup and fill to the top with milk)
1/4 cup plus 1 tbsp extra virgin olive oil
2 stalks lemongrass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
salt and white pepper to taste
juice of 1 lemon
1/2 tbsp coarsely ground coriander, toasted
1/2 lb fresh crab leg meat , picked through
1 large head fennel, cored and shaved paper thin

Directions:

QUAIL EGGS:
Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny.
SPICED BISCUITS:
In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
Yield: 12 biscuits, 2 per serving
LEMONGRASS-CRAB-FENNEL SALAD:
In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.
Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5314.61 Kcal (22251 kJ)
Calories from fat	1740.08 Kcal
		% Daily Value*
Total Fat	193.34g	297%
Cholesterol	1589.5mg	530%
Sodium	6508.56mg	271%
Potassium	8729.64mg	186%
Total Carbs	743.5g	248%
Sugars	86.05g	344%
Dietary Fiber	25.57g	102%
Protein	157.52g	315%
Vitamin C	43.7mg	73%
Vitamin A	2.5mg	82%
Iron	55.7mg	309%
Calcium	3412.8mg	341%

Amount Per 100 g
Calories	252.56 Kcal (1057 kJ)
Calories from fat	82.69 Kcal
		% Daily Value*
Total Fat	9.19g	297%
Cholesterol	75.54mg	530%
Sodium	309.3mg	271%
Potassium	414.85mg	186%
Total Carbs	35.33g	248%
Sugars	4.09g	344%
Dietary Fiber	1.21g	102%
Protein	7.49g	315%
Vitamin C	2.1mg	73%
Vitamin A	0.1mg	82%
Iron	2.6mg	309%
Calcium	162.2mg	341%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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