So this week, I am feeling grateful for this trick of one minute poached eggs because poached eggs and bright yellow yolks make everything better.
A little lighter (and, in my biased opinion, a bit more fun) version of eggs benedict, with Ruis Finnish rye bread, arugula, Blue Hill tomato yogurt, and a couple quail eggs.
They all come together to make for a perfect savory bite.
Quail eggs benedict with tomato yogurt
- 1/2 round Finnish rye bread (I used my favorite kind from Ruis)
- 3 quail eggs
- 3 T tomato yogurt (or another whole milk yogurt that you make savory with the addition of herbs and pureed tomatoes)
- a handful of baby arugula leaves
- pink peppercorns
1. Toast the bread lightly. Tip: if your rye bread is not round, you can always use a ring mold or a cookie cutter to cut it into a different shape.
2. Poach the quail eggs (either on the stovetop or using the one minute poaching trick). Remember: because they are so tiny and their shells are thinner, the quail eggs will cook in about half the time that regular eggs do!