Quail Egg Mini Tartines
Ingredients
Hollandaise Sauce
3 egg yolks
1 Tbsp lemon juice
1 ½ tsp white wine vinegar
½ tsp salt
8 Tbsp butter, melted
Tartines
12 quail eggs
1 C baby spinach
¼ tsp truffle oil
3 strips bacon
Pinch salt and pepper, to taste
3 English muffins
Butter, to taste
Chives, to garnish (optional)
Method
For the Tartines:
Cook the quail eggs in water bath for 30 minutes at 145.7°F (63.2°C). Once cooked, remove the eggs and chill in ice bath for 10 minutes.
Combine baby spinach, truffle oil, salt, and pepper in a large sous vide pouch. Seal up to five times, or until the spinach looks completely compressed.
On a baking sheet lined with a silicone baking mat, bake the bacon at 400°F for 12-14 minutes or until crispy. Remove bacon and pat dry, then place the bacon onto another baking sheet with silicone baking mat and bake at 225°F for an additional 25-30 minutes. Bacon is ready when the dried pieces will chop into a fine crumble. Once the bacon is dried, chop very finely. You may need to use a mesh screen/strainer to separate or remove any larger pieces of bacon.
Use a one-inch biscuit cutter to cut small portions out of the English muffins. Lightly brush with melted butter or spray and bake at 350°F for 15 minutes or until lightly golden brown.
For the Hollandaise Sauce:
Combine the egg yolks, lemon juice, white wine vinegar, and salt and whisk until smooth.
Pour into a sous vide pouch and add melted butter. Seal and cook for one hour at 147.2°F (64°C).
Once cooked, pour contents into a bowl, season to taste, and whisk.
To Serve:
Layer the muffin with compressed spinach, then crack open a quail egg on top.
Pour hollandaise and sprinkle a little bit of bacon crumble. Garnish with chives, if desired.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
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