Jigger & Joy - Secrets of the speakeasy, Spirit of the pub
← Back to Recipes
hot_biteMediumItalian-American

Caprese Eggs Benedict Bites

Toasted English muffin rounds with fresh mozzarella, tomato, basil, and soft-cooked quail eggs

⏱️ Prep: 25min🍳 Cook: 15min⏰ Total: 40min👥 Serves: 24🌡️ hot
✓ vegetarian
⚠️ Contains: 🥛 Dairy, 🌾 Gluten, 🥚 Egg

Ingredients

  • 6English muffins(split)
  • 24quail eggs(or 12 chicken eggs poached and quartered)
  • 8 ozfresh mozzarella(sliced)
  • 2 mediumtomatoes(sliced)
  • 0.25 cupfresh basil(leaves)
  • 3 tbspbalsamic glaze
  • 2 tbspolive oil
  • 0.5 tspflaky sea salt
  • 0.25 tspblack pepper

📝 Make Ahead

Muffin rounds can be toasted and cut 1 day ahead. Eggs must be cooked just before serving.

Instructions

  1. Toast English muffin halves until golden
  2. Use 2-inch round cutter to cut 2 rounds from each half (24 total)
  3. For quail eggs: bring water to gentle simmer, crack eggs carefully, poach 1 minute until whites are set but yolks runny
  4. Alternatively, fry quail eggs sunny-side up
  5. Place mozzarella slice on each muffin round
  6. Add tomato slice
  7. Top with basil leaf
  8. Place warm quail egg on top
  9. Drizzle with balsamic glaze and olive oil
  10. Season with salt and pepper
  11. Serve immediately while eggs are warm

💡 Pro Tips

Quail eggs are available at Asian markets and specialty grocers. If using chicken eggs, poach them soft and quarter each egg for 4 bites. The balsamic glaze should be thick enough to drizzle without running. Cherry tomatoes can substitute for sliced tomatoes.

📜 History

This dish combines the beloved American eggs Benedict with Italian caprese salad. The quail egg format emerged from high-end brunch restaurants seeking elegant, single-bite presentations of classic dishes.

🍸 Pairs Well With

Also pairs well with:

mimosabellinichampagnebloody-mary