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

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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