Recipe courtesy of Ming Tsai
Show: Cooking Live
6 servings


Quail Eggs: 
  • Water
  • 1 tablespoon rice wine vinegar
  • 12 quail eggs
Spiced Biscuits (yield: 12 biscuits, 2 per serving):
  • 2 3/4 cups bread flour
  • 2 3/4 cups cake flour
  • 1/2 tablespoon salt
  • 3/8 cup sugar
  • 1 teaspoon ancho chile powder
  • 4 tablespoons baking powder
  • 1/2 tablespoon minced fresh thyme
  • Zest of 1 lemon, minced
  • 1/2 cup chilled butter (4 ounces)
  • 2 eggs
  • 12 ounces buttermilk (Place 2 eggs in a pint-sized measuring cup and fill to the top with milk.)
Lemongrass-Crab-Fennel Salad:
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 2 stalks lemongrass, white part only, finely minced
  • 3 scallions, sliced 1/16-inch thick, green/white separated
  • Salt and white pepper to taste
  • Juice of 1 lemon
  • 1/2 tablespoon coarsely ground coriander, toasted
  • 1/2 pound fresh crab leg meat, picked through
  • 1 large head fennel, cored and shaved paper thin


QUAIL EGGS: Fill a 2-quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny. 

SPICED BISCUITS: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over-mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean. 

SALAD: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning and adjust to taste, if necessary. 

PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest the top half of biscuit against the mound.

Cook's Note

Beverage Suggestions: Jasmine Tea, Black Coffee, Fresh Orange Juice

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