Quail Eggs Benedict

Eggs Benedict are a firm favourite when it comes to brunch dishes and turning these into canapés is the perfect way to elevate any social gathering.

Makes about 25

You will need:

  • 75g plain flour
  • 75g buckwheat flour 
  • 1/3 tsp baking powder
  • Pinch of salt
  • 175ml milk
  • 1 hen egg
  • 1 tsp oil
  • 100g raw spinach 


Put the spinach in a pan with a few tablespoons of water and bring to a simmer until the spinach has wilted
Strain, leave to cool and squeeze out any excess water
Blend with the oil and milk
Combine the flour with the baking powder and salt
Make a well in the centre crack the hen egg into it and start whisking it in
Add the milk and spinach mixture gradually, and keep whisking
Heat vegetable oil in a pan and fry the batter in batches, until golden around the edges
Assemble by topping the blini with a square of crispy bacon, poached quail egg, Hollandaise and chopped chives

Poached quail egg

Bring a pan of water to boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar
Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar
Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar
No need to worry about any bits of shell
Once the water in the pan is boiling, pour the contents of the bowl in, all at once
Bring to a simmer and cook for 60-90 seconds
To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it
The egg yolk should still be nice and soft, with the egg white set around it
Once you are happy with them, lift them all out and place on a paper towel to dry them off a little
Trim off any stringy bits of egg white and serve immediately