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

Eggs "Benedict" with Quail Eggs and Spiced Biscuits a delightful twist served with vibrant Lemongrass-Crab-Fennel Salad. Dive into this easy recipe to impress your guests with bold flavors and elegant presentation!

Difficulty: Easy
Servings: 4
Nutrition per serving: Calories 1458, Total Fat 65 g, Saturated Fat 22 g, Carbohydrates 179 g, Dietary Fiber 7 g, Sugar 27 g, Protein 42 g, Cholesterol 408 mg, Sodium 1432 mg

Ingredients

Quail Eggs:

12 quail eggs
1 tablespoon rice wine vinegar
Water

Spiced Biscuits:

2 3/4 cups bread flour
2 3/4 cups cake flour
1/2 tablespoon salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of one lemon, minced
1/2 cup cold butter (4 ounces)
2 whole eggs
Approximately 12 ounces buttermilk (Combine 2 eggs in a pint measuring cup and fill with buttermilk to the top)

Lemongrass-Crab-Fennel Salad:

2 stalks lemongrass, finely minced (white part only)
1/2 cup extra virgin olive oil plus 1 tablespoon
3 scallions, thinly sliced (green and white parts separated)
Juice of 1 lemon
1/2 tablespoon coarsely ground toasted coriander
1 large fennel bulb, cored and shaved very thin
1/2 pound fresh crab leg meat, carefully picked
Salt and white pepper to taste

Preparation Instructions

Quail Eggs: Bring a 2-quart saucepan filled two-thirds with water and rice wine vinegar to a boil. Reduce to a simmer, gently crack in eggs, and coax whites around yolks. Poach 1-2 minutes for runny yolks perfection awaits!
Spiced Biscuits: Pulse dry ingredients, thyme, and lemon zest with cold butter in a food processor until crumbly. Blend in egg-buttermilk mix just until combined no overworking! Roll out on floured surface, cut 2-inch rounds, and bake on parchment at 350F (175C) for 12-14 minutes until golden. Yields 12 fluffy biscuits (2 per serving).
Salad: Saut 1 tablespoon olive oil with minced lemongrass and scallion whites over medium heat for 4 minutes until fragrant. Whisk lemon juice, toasted coriander, scallion greens, and remaining oil for the vinaigrette; fold in sauted mix. Toss two-thirds with crab and shaved fennel for a fresh, zesty base.
Assembly: Halve biscuits. Anchor bottom halves on plates with a salad dollop to prevent slipping. Layer salad heaps, crown with poached quail eggs, drizzle vinaigrette, and prop tops against the stack. Stunning and irresistible!