Can You Imagine Your Guests Faces!

Learn how to do Can You Imagine Your Guests Faces! for your friends and family. this revenue from Can You Imagine Your Guests Faces! it is delicious

Make Can You Imagine Your Guests Faces!

I bet this deliciously gorgeous recipe will turn heads of your family, friends and guests.  The great thing about this recipe is it can be as formal or casual as you set the mood for your breakfast, brunch or tailgate party! Quail eggs work the best for the presentation and honestly it's the uniqueness of the quail eggs that are the star of the dish.  You can can use small eggs as well adjusting placement for presentation. This recipe is a game changer and a perfect replacement for everyday (yet delicious) deviled eggs!

Feuillete of Poached Quails’ Eggs with Hollandaise Sauce

(Puff Pastry, Eggs and Hollandaise Sauce)

Serves 4

Total time:  2 hours

Ingredients

Quail Eggs

24 quail eggs

1 packet of puff pastry

1 shallot, finely diced

1tbsp of butter

1 lb of button mushrooms

1 tsp thyme leaves, chopped

1/2 cup of Madeira

black pepper

Hollandaise Sauce

2 egg yolks

1 shallot, peeled and finely sliced

1 tsp black peppercorns

1 tarragon stalk

1 sprig of thyme

5 oz of white wine vinegar

8 oz of butter, melted (2 sticks)
1 lemon

salt

Garnish
Chives finely chopped

Eggs

Cook the eggs in a pan of boiling water, in batches of six or eight for 2 minutes 40 seconds, then lift out into iced water. Once all the eggs are cooked, peel them and refrigerate until needed (you may want to cook a few extra quail eggs in case you have trouble peeling them).

Puff Pastry

Roll out the pastry into four 1 2/3 in x 5 1/2 in rectangles, no more than 1/8 in thick. Transfer to a baking tray lined with parchment paper, making sure the pastry rectangles do not touch as they cook.

Refrigerate the tray for at least an hour before baking in the oven at 400°F until golden brown. Cool completely, then store in an airtight container.

Mushroom Puree

Fry the diced shallot gently with the butter until soft. Blitz the mushrooms in a food processor and add to the shallot in the pan with the thyme. Fry for 10 minutes, adding oil and butter if needed. Add the Madeira and fry until you have a compote-like consistency, then set aside.

The Hollandaise Sauce

Whisk the yolks in a bowl over a pan of warm water until doubled in volume. Place the shallot, peppercorns, tarragon stalk and sprig of thyme in a pan with the vinegar. Reduce by half then strain through a sieve, saving the vinegar reduction liquid.

Pour the melted butter over the yolks, whisking all the time. Season with salt, add a little of the vinegar reduction and a squeeze of lemon juice, then whisk and taste.

If it tastes fatty, add more vinegar reduction; if it’s too acidic add more butter. Store in a bowl over hot (not boiling) water, covering the surface of the sauce with plastic wrap to prevent a skin forming.

Warm the pastry in the oven while warming the mushrooms in a pan. Spoon the mushroom mix along the pastry, making indentations in the mix for the eggs to sit.

Finish the eggs in a pan of simmering salted water for 45 seconds then lift out, season lightly with pepper and place on the pastry and mushroom base. Spoon on the Hollandaise, sprinkle the chopped chives and serve at once.

You can slice between each egg or two making a single serving as a snack for the Super Bowl.  If you are serving this for a breakfast or brunch item, I would suggest plating each of the presentations on individual plates making it easier for your guests to serve themselves and saving your beautiful presentation.

Share this recipe from Can You Imagine Your Guests Faces! with your friends and groups