Mini Eggs Benedict with Quail Eggs

Servings: 1 person

Ingredients

• 2 quail eggs
• 1 small English muffin (or slice of toasted baguette)
• 1 slice Canadian bacon or ham
• 2 tablespoons hollandaise sauce (store-bought or homemade)
• 1 teaspoon vinegar (for poaching water)
• Salt and pepper, to taste
• Chopped fresh chives (optional, for garnish)

Instructions

1. Toast the Bread: Lightly toast the English muffin half or small slice of baguette.


2. Prepare the Meat: In a small pan over medium heat, warm the Canadian bacon or ham until heated through and slightly browned. Set aside.


3. Poach the Quail Eggs: Bring a small pot of water to a gentle simmer and add the vinegar. Crack the quail eggs carefully into a small bowl. Gently slide each egg into the simmering water. Poach for about 1–1.5 minutes, until whites are set but yolks are still soft. Remove with a slotted spoon and drain on paper towels.


4. Assemble: Place the toasted bread on a plate. Top with the Canadian bacon, then carefully place the poached quail eggs on top.


5. Finish with Sauce: Spoon the hollandaise sauce over the eggs. Sprinkle with salt, pepper, and chopped chives if desired.


6. Serve Immediately: Enjoy your elegant single-serving Mini Eggs Benedict!