Quail eggs Benedict tartlets
Australian Gourmet Traveller French entertaining recipe for quail eggs Benedict tartlets by Russell Blaikie from Must Winebar.
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Cooking tools:
- Pastry cutter
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Slotted spoon
- Ladle
- Oven
- Stove
- Baking sheet
- Parchment paper
- Fork
- Saucepan
- Mixing bowl
- Whisk
- Paper towel
Ingredients
- 200 gm shortcrust pastry (see note)
- 1 egg yolk mixed with 1 tbsp water, for egg wash
- 18 quail eggs
- 9 thin slices jamón Ibérico, halved (see note)
- To serve: finely chopped chives
- Hollandaise
- 125 gm unsalted butter, coarsely chopped
- 2 tsp white wine vinegar
- ½ golden shallot, finely chopped
- 1 black peppercorn
- 1 fresh bay leaf
- 2 egg yolks
- To taste: lemon juice
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