Purple Broccoli, Poached Quail Eggs And Hollandaise Sauce

A serving of poached quail eggs

Classic brunch dishes have a very special place in our hearts, especially those with poached quail eggs. After all, these dishes combine two of our favorite meals into a delicious mixture of light and heavy ingredients to fill us up for the day! However, mixing breakfast and lunch together has never been more delicious than with this ingenious twist on the classic brunch dish quail eggs Florentine.

This recipe replaces the spinach with purple sprouting broccoli served over sourdough! Trust us, it’s absolute heaven! You will be returning to this poached quail eggs recipe over and over again!

Ingredients

  • 250g purple sprouting broccoli
  • 200g butter
  • 2 medium free-range eggs
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • a good pinch of chili powder or a dash of Tabasco
  • 20 very fresh quail eggs
  • 2 slices sourdough bread

HOW TO COOK PURPLE BROCCOLI:

1. Grab the broccoli and give it a thorough cold water shower. Then, cut off any tough parts and cook the trimmed stems in barely salted boiling water for less than 5 minutes.

2. Next, take out the broccoli and drain it. It’s important to keep it warm, so after it’s drained, let it rest in a low-heat oven along with 2 plates.

HOW TO COOK HOLLANDAISE SAUCE FOR THE POACHED QUAIL EGGS:

It’s time to prepare the sauce. Hollandaise is made only with yolks. You can use chicken eggs here because of practical reasons. Just imagine separating the whites and yolks from 20 quail eggs!

1. You will need a small pan to melt the butter. Do it gently over low heat in order to avoid burning the butter. In the meantime, separate 4 egg yolks and put them in a blender. Before you blend them, add the mustard, lemon juice and season the mix with a good pinch of chili powder or Tabasco – whatever you prefer or have at hand.

2. Next, turn the heat up until the butter begins to bubble. With the blender still running, pour the butter into it in a thin stream through the hole in the lid. Continue to blend the mixture for an additional 30 seconds. This will set the butter in the sauce. After you’re done, set the sauce aside.

HOW TO COOK POACHED QUAIL EGGS:

1. For the poached quail eggs, take a large pan and fill it with water. Heat the water to a steady simmer. Crack the 20 eggs into a bowl and once the water starts simmering, tip them into the pan. Make sure you have another bowl of ice water ready.

2. After half a minute you can start removing the eggs from the boiling water. Immediately place them in the ice-cold water to stop the cooking process. Remember, you want them tender and running, not hard. See this video about poaching quail eggs, where Martha Stewart and a friend demonstrate the whole process.

3. Next, toast the bread and keep it warm. For the serving, lay a slice of toast on each of the warm plates. Take out the poached eggs from the ice-water bowl using a slotted spoon and drain them well. Remove the excess whites, if you wish, but remember they’re packed with the best possible protein!

4. Then, place 10 eggs on each slice of toast. Place the broccoli alongside the toast and spoon the hollandaise sauce over the poached quail eggs. Add a little over the broccoli as well. Put the remaining sauce in a bowl. You can keep it in the fridge for up to 2 days. Serve the food immediately and enjoy a perfectly delicious and healthy brunch. Bon Appétit!

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