Vessel Exploring food through cooking, at home in Nova Scotia

This is the reason that I made the English Muffins last week. Last weekend I do something I rarely do. I went out for brunch. I’m not a huge fan of going out for brunch – the “good places” are always full, and you often have to wait, only to get to eat in a noisy loud cafe (often at a time, where my headache is reminding me of the loud noisy times from the night before, and is begging for peace and quiet). It is usually over priced and often not really that good. But last weekend, I caved and went out for breakfast. Although we went to a popular breakfast chain, I was pleasantly surprised with my Greek eggs Benedict. My desire to recreate a creamy dish with the newly discovered QUAIL EGGS lead to this dish, and several others like it. The beurre blanc is much easier to make, and absorbs some of the flavours of the mushroom and asparagus. Yes, I also caved last week and bought a 1 kg bundle of asparagus. I need SOME freshness in my life! 8 more Saturday’s until April – I keep reminding myself!

Ingredients (serves 2)

2 whole wheat English muffins, split in half

4 quail eggs

4 tbsp of goat cheese

1/4 c. white wine

1 tbsp white wine vinegar or mild (like perry) vinegar (optional)

1/2 small onion or shallot, minced

1 medium portabello mushroom, thinly sliced

3 medium stalks of asparagus, sliced on the wide side of a box grater

2 tbsp of unsalted butter, cut in half

1/4 c. cream

salt and pepper to taste

Instructions

Add the white wine, the vinegar and onion to a small saucepan. Bring to a simmer and simmer until most of the liquid has evaporated about 13-18 minutes.

Sliced the asparagus grated pieces into 1″ long pieces, and slice the portabello slices in half.

When half of the wine mixture has evaporated, add the mushroom and the asparagus.

Cook stirring until the remaining liquid has evaporated (a little bit of liquid is ok), stirring occasionally to avoid burning.

Meanwhile, place a small sauce pan with 1″ of water in it onto the stove and bring to a simmer. Place 1 tbsp of vinegar (any type) into the center of the liquid.

Working one at a time, crack a quail egg into a small heat proof bowl. Lower the bowl just so it’s touching the simmering water, and gently tip the egg into the water to poach. Poach for 1-2 minutes until yoke is set creamy or firm to preference. Remove with a slotted spoon.

Poached Quail Eggs with Soft Yokes

Slice and toast english muffin. Spread 1/4 of goat cheese onto each slice of english muffin.

Once the sauce liquid has evaporated. Melt 1 tbsp of butter into the saucepan. Once melted, add the cream, whisking to incorporate. Melt in the remaining butter and whisk until incorporated and slightly thickened. Do not bring past a light simmer.

Top each goat cheese topped muffin slice with a poached quail egg, and 1/4 of the beurre blanc sauce.