Eggs “Benedict” with Quail Eggs and Spiced Biscuits with Lemongrass-Crab-Fennel Salad

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QUAIL EGGS:

12 each quail eggs

1 tablespoon rice wine vinegar

Water

SPICED BISCUITS:

2 3/4 cup bread flour

2 3/4 cup cake flour

1/2 tablespoons salt

3/8 cup sugar

1 teaspoon ancho chile powder

4 tablespoons baking powder

1/2 tablespoon minced fresh thyme

Zest of above lemon, minced

1/2 cup chilled butter (4 ounces)

2 whole eggs

About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)

LEMONGRASS-CRAB-FENNEL SALAD:

2 stalks lemongrass, finely minced, white part only

1/2 cup extra virgin olive oil plus 1 tablespoon

3 each scallions, 1/16-inch slice, green/white separated

Juice of 1 lemon

1/2 tablespoon coarse ground, toasted coriander

1 large head fennel, de-cored and shaved paper thin

1/2 pound fresh crab leg meat, picked through thoroughly

Salt and white pepper to taste