Quail Egg Mini Tartines


Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.



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)

Hollandaise Sauce:

3 egg yolks
1 Tbsp lemon juice
1 ½ tsp white wine vinegar
½ tsp salt
8 Tbsp butter, melted



  • Sous vide pouches
  • Vacuum sealer
  • Sous vide circulator
  • Baking sheet
  • Silicone baking mat
  • One-inch biscuit cutter


Prepping time: 10-15 minutes / Cooking time: 1 hour (excludes sous vide cooking)


4 servings


For the Tartines:

  1. 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.

  2. 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.

  3. 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.

  4. 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:

  1. Combine the egg yolks, lemon juice, white wine vinegar, and salt and whisk until smooth.

  2. Pour into a sous vide pouch and add melted butter. Seal and cook for one hour at 147.2°F (64°C).

  3. Once cooked, pour contents into a bowl, season to taste, and whisk.

To Serve:

  1. Layer the muffin with compressed spinach, then crack open a quail egg on top.

  2. Pour hollandaise and sprinkle a little bit of bacon crumble. Garnish with chives, if desired.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.

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