Eggs benedict is probably one of my favourite breakfasts ever.  But strangely I hardly ever eat it for breakfast, instead it’s a dinner thing for me;  especially on those lazy Sunday evenings when you don’t want to cook a full meal but still want something delicious.  The last time I made these eggs it occurred to me that I could make mini eggs benedict which would be fun for parties.  So I made these delicious little morsels when I had a few friends over and they were a hit.

To make these bite-sized mini eggs benedict you have to use quails eggs of course.  I had no intention of poaching these tiny eggs so they’re fried instead – a lot easier and just as tasty.  Also I have used a dash of sour cream instead of hollandaise sauce as hollandaise is tricky to make and even worse when you have people over.  I’ve adapted quite a few bits to make it work as party food but the result is delicious and very do-able.

MINI EGGS BENEDICT
Makes: 12

12 quails eggs
1 loaf brioche
6 rashers of pancetta
sour cream
chives
salt & pepper

Start by slicing your brioche and cutting out small discs using a cookie cutter or similar – around 4-5cm discs that are 1 cm high.  Next cook your pancetta rashers according to the instructions on the packet and drain on kitchen towel.  Cut each rasher in half.  I prefer pancetta to bacon for these mini eggs benedict because pancetta is thinner and crispier but you can use bacon if you prefer.

While the pancetta’s cooking,  heat two large frying pans – one to toast the brioche and the other to fry your quails eggs.  For the brioche, the pan should be very hot and once it is just put your discs in and turn over in about a 40-50 seconds at most – they toast really quickly.  For the quails eggs, you need little olive oil and then just fry the eggs a few at a time so that they don’t break. 

Now it’s time to assemble.  Place half a pancetta rasher on each brioche disc.  Top with a fried quails egg, season with salt and pepper, add a drizzle of sour cream and sprinkle with chopped chives.

In case your mini eggs benedict become cold while you’re preparing everything, just assemble (without adding sour cream and chives) and put them in the oven for a minute or two.

These mini eggs benedict not only taste great but they look so good too.  And each little morsel is just the right size to give you a mouthful of delicious runny egg yolk with crispy pancetta and sweet, buttery brioche.  

If you’d like a few more party food ideas, take a look at my mini fish and chips and these soy, honey and ginger skewers. 

*I’ve linked up to honest mum’s tasty Tuesdays.