![Quail Egg Mini Tartines Signature Kitchen Suite | Quail Egg Mini Tartines](https://lg-sks-content.s3.us-west-1.amazonaws.com/styles/de2e_traditional/s3/2020-04/quail_egg_mini_tartines_2880x1150_0.jpg?h=6297547d&itok=R3pT3d5_)
Quail Egg Mini Tartines
Servings: 4
Prepping time: 10-15 minutes
Cooking time: 1 hour
(excludes sous-vide cooking time)
Hollandaise Sauce
3 egg yolks
1 Tbsp lemon juice
1 ½ tsp white wine vinegar
½ tsp salt
8 Tbsp butter, melted
Tartines
12 quail eggs
1 C baby spinach
¼ tsp truffle oil
3 strips bacon
Pinch salt and pepper, to taste
3 English muffins
Butter, to taste
Chives, to garnish (optional)
Method
For the Tartines:
Cook the quail eggs in water bath for 30 minutes at 145.7°F (63.2°C). Once cooked, remove the eggs and chill in ice bath for 10 minutes.
Combine baby spinach, truffle oil, salt, and pepper in a large sous vide pouch. Seal up to five times, or until the spinach looks completely compressed.
On a baking sheet lined with a silicone baking mat, bake the bacon at 400°F for 12-14 minutes or until crispy. Remove bacon and pat dry, then place the bacon onto another baking sheet with silicone baking mat and bake at 225°F for an additional 25-30 minutes. Bacon is ready when the dried pieces will chop into a fine crumble. Once the bacon is dried, chop very finely. You may need to use a mesh screen/strainer to separate or remove any larger pieces of bacon.
Use a one-inch biscuit cutter to cut small portions out of the English muffins. Lightly brush with melted butter or spray and bake at 350°F for 15 minutes or until lightly golden brown.
For the Hollandaise Sauce:
Combine the egg yolks, lemon juice, white wine vinegar, and salt and whisk until smooth.
Pour into a sous vide pouch and add melted butter. Seal and cook for one hour at 147.2°F (64°C).
Once cooked, pour contents into a bowl, season to taste, and whisk.
To Serve:
Layer the muffin with compressed spinach, then crack open a quail egg on top.
Pour hollandaise and sprinkle a little bit of bacon crumble. Garnish with chives, if desired.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.
![Cuisine Solutions Logo](/https/www.signaturekitchensuite.com/sites/default/files/inline-images/cuisinesolutions_logo-94x94.png)