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Guest Post: Eggs Benny Hors d’oeuvres with Quail Eggs and Latkes from eatHalifax!

Posted On September 20th, 2012 Author Lia Rinaldo  Comments: 3

Quick note: Hey there! Yes... I am still somewhat alive and about to finish off my last festival night tonight. It's been a fantastic one-great films, great crowds & loads of fun- but I am definitely looking forward to getting back to real life and FOOD. What I have discovered so far in this culinary world is that food bloggers make fast friends, and in the time that I have gotten to know Kathy, we have already found ourselves in a number of hilarious scenarios... like pitching pig roasts in public.... She is a great person and a great connector of people, which is so, so important in this world. Thank you for filling in Kathy! Let's drink some Van Horne Cocktails soon. 

Guest Post from Kathy Jollimore of eatHalifax!

I cannot tell you how stoked I am to be guest bloggin’ over here at 7b9b. I am repeatedly amazed at Lia’s weekly posts of drool-inducing recipes despite the fact that she makes all us bloggers look bad. Damn her and her consistency. Well, with the Atlantic Film Fest in full swing, Lia is far too busy attending all those sweet galas and parties to post something beautiful and delicious this week. I guess I’ll have to help a girl out.

I’ll warn ya right now. This recipe is totally out there. It is by no means a typical hors d’ouevre. I’m even surprised at myself for dreaming it up. It all started one day after running into Jason Pelley, of the newly formed but already successful locally sourced food distribution biz Pelley Foods, a meeting that saw me walk away with a dozen quail eggs. Yup, you read right. Quail eggs. While I’m mad about all things food, I’ll admit I’d never worked with these lil’ fellas and was racking my brain to figure out something über special. And so, I give you... Eggs Benny Hors d'oeuvres with Quail Eggs and Latkes. Shit be crazy! I warned ya.

Eggs Benny Hors d'oeuvres with Quail Eggs and Latkes

Quail eggs
Smoked bacon, preferably think cut, sliced into bite sized pieces

Latkes:
5 potatoes, shredded (we like the Yukon Gold)
1 onion, shredded
Handful chives, chopped
1 egg
¼ c. flour
S & P
Olive or canola oil

Hollandaise:
2 egg yolks
2 t. lemon juice
2 t. white wine
½ c. butter
S & P

For the latkes, soak the shredded potatoes in water to release some of the starch. Rinse thoroughly and dry well. Combine the remaining ingredients. Form into little patties about 2 inches in diameter. Now comes the best part: fry one up in some oil and have a taste. How else are you going to ensure it’s seasoned just right? Aint nuthin wrong with a lil’ quality control! Fry up the remaining latkes til golden brown and crispy. Keep warm. We actually made a few tiny latkes then a bunch of regular sized ones which we ate with some sour cream. The recipe will make a bunch.

Cook up that bacon 'til crispy.

For the hollandaise, rig up a double boiler with a pot containing a bit of water and a metal bowl on top. With the heat on ow, whisk the yolks with half the lemon juice and wine. Gradually add in the butter and continue whisking til the sauce thickens. Add the remaining lemon juice and wine but make sure to taste and adjust if necessary. If you like it lemony, do your thing and add more. Alternately, if the winey flavor isn’t your jam, don’t add it. Also, be sure not to heat the sauce too much (it should not be touching the water, only steam) as you will end up cooking the yolks and get one lumpy mess.  I’ve also been known to add a splash or two of cream to smooth it out. Remind me another time to tell you about blender hollandaise. All the yum and none of the work. 

Because the quail eggs are tiny, we opted to serve them sunny side up instead of the usual poached. I can only imagine the eggs we would have wasted! These take but a few minutes so now you’re ready to assemble. Latke-bacon-quail egg-hollandaise.  Jam a lil’ chopped chives or even a sprinkle of paprika on top and you’re ready to blow everyone’s mind!  Or, less mind blowing but equally as delish, turn these into some regular eggs benny with a few local eggs and you’ve got yourself one hell of a breakfast. Or supper. Or just a nice light snack. Well, maybe not that last one.

What people are saying

  • on September 21st, 2012, Kathy said...

    Thanks so much for the kind words Lia. It has been incredible getting more involved in the food scene and meeting rad folks like yourself!
    And it’s always a pleasure to spread the bacon love!

    Yes, JVH cocktails real soon!

  • on September 21st, 2012, Nick Horne said...

    OMG that looks amazing!

  • on September 22nd, 2012, Lia said...

    Off the charts with this one…

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