08/12/2026
Full Recipe in Caption 👇
Quail Eggs Benedict
Although this is very close to a classic eggs Benedict, using the eggs for the hollandaise and poached on top adds some richness to this that just takes it above and beyond the original. I will definitely be making this again!
Ingredients:
- 8 Spring Creek Quail Eggs
- 1/2 C Melted Butter
- 1/2 tsp Lemon Juice
- Pinch of Cayenne Pepper
- Peameal Bacon
- Shiitake Mushrooms (or any mushroom)
- English Muffin
- Parmesan
- Chives
- Salt
Method:
1. Begin by cooking peameal bacon either in the oven or pan.
2. Chop the Mushrooms into small pieces and sauté on medium low with a pinch of salt until cooked, roughly 10 minutes
3. Boil some water in a pot on a low simmer, swirl the water into a vortex and place in 4 spring creek quail eggs.
4. Poach for no more than 2 minutes then immediately place in an ice bath.
5. Using the same boiling water, place a bowl over the pot and add 4 quail egg yolk. Whisk with the lemon juice and a tsp of water constantly until slightly thickening.
6. Slowly add the melted butter while continuing to whisk until all the butter is added and the sauce is thickened and emulsified.
7. If you break your hollandaise sauce, get a new bowl and add 1 Tbsp of boiling water. Slowly add in your broken sauce while constantly whisking and it should come back together.
8. Add a pinch of cayenne to finish your hollandaise and salt if using unsalted butter.
9. To make Parmesan tuile, add a thin layer of Parmesan to a plate with parchment paper. Microwave for 45 seconds then allow to cool.
10. Assemble sandwich beginning with a toasted English muffin. Add peameal then mushrooms. Place the 4 quail eggs then hollandaise sauce followed by chives. Top with the Parmesan tuile and English muffin top.
