Quail Eggs Benedict and Caviar Recipe

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Quail Eggs Benedict and Caviar
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  1. Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar.
  3. Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.42 Kcal (433 kJ)
Calories from fat 96.41 Kcal
% Daily Value*
Total Fat 10.71g 16%
Cholesterol 113.79mg 38%
Sodium 18.2mg 1%
Potassium 18.94mg 0%
Total Carbs 0.13g 0%
Sugars 0.04g 0%
Dietary Fiber 0g 0%
Protein 1.65g 3%
Vitamin C 0.5mg 1%
Iron 0.4mg 2%
Calcium 8.2mg 1%
Amount Per 100 g
Calories 364.59 Kcal (1526 kJ)
Calories from fat 339.87 Kcal
% Daily Value*
Total Fat 37.76g 16%
Cholesterol 401.15mg 38%
Sodium 64.17mg 1%
Potassium 66.76mg 0%
Total Carbs 0.45g 0%
Sugars 0.14g 0%
Dietary Fiber 0g 0%
Protein 5.81g 3%
Vitamin C 1.8mg 1%
Iron 1.5mg 2%
Calcium 28.9mg 1%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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