Quail eggs benedict pagodas

Name: Quail eggs benedict pagodas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: Makes about 3/4 cup sauce; 3 egg yolks; 1/4 teaspoon salt; pinch of freshly ground black pepper; 2 tablespoons freshly squeezed lime juice; 8 tablespoons butter

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4 servings

Very Easy

45 min

Ingredients

Makes about 3/4 cup sauce
3 egg yolks
1/4 teaspoon salt
pinch of freshly ground black pepper
2 tablespoons freshly squeezed lime juice
8 tablespoons butter

Preparation

Preparation20 min

Cook time25 min

Place the egg yolks, salt, pepper, and lime juice in the blender jar.
Place the butter in a small saucepan and heat it over medium-high heat until the butter is foaming.
Blend the egg yolk mixture at top speed for 2 seconds, and then with the blender running, remove the cover and pour the hot butter into the blender in a thing stream of droplets.
Continue pouring, but do not pour in the milk residue that is in the bottom of the pan. Taste the sauce and adjust the seasonings.

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