Quail eggs benedict pagodas

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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Preparation

• 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.