Comfort Food: Low-Carb Breakfast Quail Eggs Benedict

Ingredients

• 18 eggs Quail eggs
• 9 slices Turkey bacon
• 6 cups Baby spinach
• 6 tbsp Unsalted butter
• 3 yolks Egg yolks
• 1.5 tbsp Lemon juice
• 1 tsp Dijon mustard
• 1 tbsp Olive oil
• 1 tbsp Water(optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Apple cider vinegar(optional)

Instructions

1. 1

   Prep (20 minutes): Bring a small pot of water to a gentle simmer. If poaching, add apple cider vinegar to the water. Meanwhile, cook turkey bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to a plate.

2. 2

   Cook eggs (18 minutes total cook time): Crack quail eggs into small cups. Poach gently in the simmering water until set but still soft, about 2–3 minutes, then remove with a slotted spoon and drain briefly.

3. 3

   Sauté spinach (during egg poach): In the same skillet, add olive oil and baby spinach. Sauté over medium heat until wilted and hot, about 2–3 minutes; season with salt and black pepper.

4. 4

   Make low-carb hollandaise (finish while plating): Melt butter in a small saucepan over low heat until just melted (do not brown). In a heatproof bowl over a barely simmering water bath, whisk egg yolks with Dijon mustard and lemon juice until thickened, about 2–3 minutes. Slowly whisk in the melted butter until smooth; season with salt and pepper.

5. 5

   Serve: Divide sautéed spinach among 3 plates. Top with turkey bacon and 6 quail eggs per plate. Spoon hollandaise over the top and serve immediately.