Jigger & Joy — Secrets of the speakeasy, Spirit of the pub
Jigger & JoyFood & Party Recipes← All Recipes
Italian-American

Caprese Eggs Benedict Bites

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

hot_biteMediumItalian-American
Prep25 minCook15 minTotal40 minServes24Temphot
✓ vegetarian
⚠ Contains: 🥛 Dairy, 🌾 Gluten, 🥚 Egg
Recipe
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. 1Toast English muffin halves until golden
  2. 2Use 2-inch round cutter to cut 2 rounds from each half (24 total)
  3. 3For quail eggs: bring water to gentle simmer, crack eggs carefully, poach 1 minute until whites are set but yolks runny
  4. 4Alternatively, fry quail eggs sunny-side up
  5. 5Place mozzarella slice on each muffin round
  6. 6Add tomato slice
  7. 7Top with basil leaf
  8. 8Place warm quail egg on top
  9. 9Drizzle with balsamic glaze and olive oil
  10. 10Season with salt and pepper
  11. 11Serve immediately while eggs are warm
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
mimosabellinichampagnebloody-mary
Save & Share
Italian-American◆Medium