Progress report: still not anywhere closer to having gas back on.
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
You’ll need:
(per serving)
- 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
- salt
- 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!
3. Top bread with arugula and eggs. Scoop yogurt on top and season with a pinch of salt and a few crushed pink peppercorns.
Very clever idea…never thought of using quails’ eggs.
Thank you, Roger!
Wow, this is a beautiful dish! Stunning photographs. I’ve never thought to use quail’s eggs for benedict, mostly as they’re so tiny, but your photos are completely selling the idea. The tomato yoghurt sounds like a lovely accompaniment, much healthier than hollandaise too xx
Thanks, Laura! I’m lucky that the farmers’ market by me tends to sell them year-round. But you’re right, they are quite small and you need a few to make it satisfying 🙂
Tomato yoghurt was what got me at first, never tried it (though I tried tomato ice-cream this summer) but definitely will. On a slice of good bread this looks like the perfect spring breakfast. I will definitely have a go at this (maybe with a regular egg though) on a morning where I feel spring is upon us (getting there real soon now, but it’s still a bit too cold). Looks delicious!
I think you would enjoy the tomato yogurt, Anne! It’s subtle, but delicious.
Yes quite clever. Love the shots.
Thank you very much!