Quail eggs benedict pagodas

4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • 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.


Quail Eggs Benedict Pagodas, photo 1Quail Eggs Benedict Pagodas, photo 2Quail Eggs Benedict Pagodas, photo 3

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