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

Ingredients

• 12 each quail eggs
• 1 tablespoon rice wine vinegar
• Water
• 2 3/4 cup bread flour
• 2 3/4 cup 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 above lemon, minced
• 1/2 cup chilled butter (4 ounces)
• 2 whole eggs
• About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
• 2 stalks lemongrass, finely minced, white part only
• 1/2 cup extra virgin olive oil plus 1 tablespoon
• 3 each scallions, 1/16-inch slice, green/white separated
• Juice of 1 lemon
• 1/2 tablespoon coarse ground, toasted coriander
• 1 large head fennel, de-cored and shaved paper thin
• 1/2 pound fresh crab leg meat, picked through thoroughly
• Salt and white pepper to taste

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