Bite-Size Eggs Benedict

Author: Canadian Living

Though these cute miniature faves take some effort to create, they are sure to be stars at any cocktail party or brunch. Look for quail eggs in Asian or specialty food stores, or at farmer's markets.

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 1 baguette
  • 2 tablespoons white vinegar
  • 24 quail eggs
  • 24 pancetta (5 oz/150 g)
  • 1 tablespoon finely chopped chives (optional)
Hollandaise Sauce:
  • 2/3 cups unsalted butter
  • 3 egg yolks
  • 1 tablespoon cold water
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 pinch cayenne pepper

Method

Cut baguette into twenty-four 1/2-inch (1 cm) thick slices. Broil on baking sheet, turning once, until golden, about 2 minutes. (Make-ahead: Let cool; store in airtight container for up to 24 hours.)

Pour enough boiling water into skillet to come 3 inches (8 cm) up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small bowl; gently slip into simmering water. Poach, in batches, for 1 minute; using slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours. To reheat, microwave at high for 10 seconds.)

In skillet, cook pancetta over medium heat, in batches and turning once, until crisp, about 6 minutes. Transfer to paper towel and cut in half. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature before proceeding.)

Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter and cut into cubes; refrigerate. In small saucepan, melt remaining butter; skim off foam. Keep warm over low heat.

In heatproof bowl, whisk egg yolks until pale and thickened. Whisk in water and lemon juice. Add 1 tbsp (15 mL) of the cold butter.

Set over saucepan of 1-1/2 inches (4 cm) barely simmering water; whisk until beginning to thicken and wires of whisk are lightly coated, 1 to 2 minutes. Remove from heat; immediately whisk in remaining cold butter.

By drops, whisk in enough of the melted butter to thicken to consistency of whipping cream. Slowly whisk in remaining butter. Stir in salt and cayenne. (Make-ahead: Let cool; place plastic wrap directly on surface and refrigerate for up to 24 hours.)

To serve, place baguette slices on baking sheet; top each with pancetta, then egg. Spoon 1 tsp (5 mL) sauce over top. Broil until golden brown, about 1 minute. Sprinkle with chives, if using.

Nutritional facts Per piece: about

  • Sodium 95 mg
  • Protein 3 g
  • Calories 64.0
  • Total fat 4 g
  • Potassium 31 mg
  • Cholesterol 93 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bite-Size Eggs Benedict

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