Chefs' Recipes

Quail eggs Benedict tartlets

Australian Gourmet Traveller French entertaining recipe for quail eggs Benedict tartlets by Russell Blaikie from Must Winebar.
Quail eggs Benedict tartlets

Quail eggs Benedict tartlets

Jason Loucas
6
30M
35M
1H 5M

This recipe makes 18 tartlets.

Ingredients

Hollandaise

Method

Main

1.Preheat oven to 220C. Roll out pastry to 3mm thick on a lightly floured surface and cut into rounds using a 4cm-diameter pastry cutter. Place on a baking paper-lined oven tray, prick the centre of each disc with the tines of a fork several times, brush with egg wash and bake until golden brown (5-10 minutes). Remove from oven and, while still warm, press lightly to flatten. Set aside.
2.For hollandaise, melt butter in a small saucepan, remove from heat and keep warm (it should remain at blood temperature). Meanwhile, simmer vinegar, shallot, peppercorn, bay leaf and 35ml water in a small saucepan over high heat until reduced by half. Strain through a fine sieve into a heatproof bowl and cool to room temperature. Add egg yolks and whisk over a saucepan of gently simmering water until pale and creamy (4-6 minutes). Make sure you don’t let the mixture get too hot as it will curdle. Remove from heat and slowly ladle in butter, one ladle at a time, whisking vigorously until combined. Season to taste with sea salt and lemon juice and set aside in a warm place.
3.Bring a saucepan of salted water to a simmer over low-medium heat. Stir water to create a slow-moving whirlpool, then carefully crack quail eggs into water in batches. Cook until just set (2 minutes), then remove using a slotted spoon and drain on kitchen paper. Keep warm.
4.Place a folded piece of jamón on each pastry disc, top with a quail egg and spoon a little hollandaise over. Scatter with chives and serve immediately.

Russell Blaikie recommends sour cream shortcrust pastry by Carême, available from select delicatessens or substitute with another good-quality shortcrust pastry. Jamón Ibérico is available from Spanish delicatessens and select butchers.

Drink Suggestion: Champagne will cut through the richness of egg yolk and hollandaise – something fresh and crisp with great acidity and structure such as a blanc de blancs. Drink suggestion by Emma Sputore

Notes

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