It’s the weekend and we all want to add a little something special to enjoy our time off so why not start with a great breakfast or brunch treat via our friends at Great British Chefs.
Feuillete of poached quails’ eggs with hollandaise sauce – Geoffrey Smeddle
Feuillete roughly translates as ‘leaves’, represented in this dish by the layers of puff pastry. The addition of Madeira to the pastry lends this quail egg recipe from Geoffrey Smeddle an enticing sweetness, particularly when smothered with hollandaise sauce. Quail eggs can be difficult to peel, so it’s best to boil a few extra and to use up any broken ones in a salad or sandwich, or just eat them straightaway.
The recipe for Geoffrey Smeddle’s feuillete of poached quails’ eggs with hollandaise sauce is here at Great British Chefs
Many more delightful breakfast recipes are here also at great British Chefs