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

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

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


1 hour 5 minutes

Details
  • Servings:   16
  • Calories:   342
  • Protein:   11g
  •  
  • Fiber:   3g
  • Sugar:   8g
  • Carb Total:   44g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   13g
  •  
  • Diet:   Balanced
  • Meal:   breakfast
  • Dish:   egg, main course
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Cuisine
  • mediterranean
Ingredients
  • Water
  • 1 tablespoon rice wine vinegar
  • 12 quail eggs
  • 2 3/4 cups bread flour
  • 2 3/4 cups cake flour
  • 1/2 tablespoons salt
  • 3/8-cup sugar
  • 1 teaspoon ancho chile powder
  • 4 tablespoons baking powder
  • 1/2 tablespoon minced fresh thyme
  • Zest of 1 lemon, minced
  • 1/2 cup chilled butter (4 ounces)
  • 2 eggs
  • About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk)
  • 1/4 cup plus 1 tablespoon 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 tablespoon coarsely ground coriander, toasted
  • 1/2 pound fresh crab leg meat, picked through
  • 1 large head fennel, cored and shaved paper thin
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