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

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

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

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Ingredients

Count

Nutrition

1459

Calories

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Ingredients:

Serving

12 each quail eggs
1 tbsp rice wine vinegar
water
2 3/4 cup bread flour
2 3/4 cup cake flour
1/2 tbsp salt
3/8 cup sugar
1 tsp ancho chile powder
4 tbsp baking powder
1/2 tbsp minced fresh thyme
zest of above lemon, minced
1/2 cup chilled butter (4 oz)
2 whole eggs
about 12 oz buttermilk (place 2 eggs in a pint cup and top fill
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tbsp
3 each scallions, 1/16-inch slice, green/white separated
juice of 1 lemon
1/2 tbsp coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 lb fresh crab leg meat , picked through thoroughly
salt and white pepper to taste

Directions:

For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Yield: 12 biscuits, 2 per serving For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning. PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound. Beverage Suggestion: Jasmine Tea, Black Coffee, Fresh Orange Juice

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1459.37 Kcal (6110 kJ)
Calories from fat	568.11 Kcal
		% Daily Value*
Total Fat	63.12g	97%
Cholesterol	397.38mg	132%
Sodium	1627.44mg	68%
Potassium	2182.56mg	46%
Total Carbs	185.88g	62%
Sugars	21.51g	86%
Dietary Fiber	6.39g	26%
Protein	39.38g	79%
Vitamin C	10.9mg	18%
Vitamin A	0.6mg	21%
Iron	13.9mg	77%
Calcium	853.2mg	85%

Amount Per 100 g
Calories	269.82 Kcal (1130 kJ)
Calories from fat	105.04 Kcal
		% Daily Value*
Total Fat	11.67g	97%
Cholesterol	73.47mg	132%
Sodium	300.9mg	68%
Potassium	403.53mg	46%
Total Carbs	34.37g	62%
Sugars	3.98g	86%
Dietary Fiber	1.18g	26%
Protein	7.28g	79%
Vitamin C	2mg	18%
Vitamin A	0.1mg	21%
Iron	2.6mg	77%
Calcium	157.7mg	85%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

33.6

Points
40

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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