This delicious brunch may seem complicated but it isn't. The complex aromas promise a sophisticated breakfast or brunch experience. Enjoy!

Type: Brunch

Cuisine: French

Keywords: poached quail eggs, hollandaise sauce

Recipe Yield: 2 servings

Calories: approx. 250 kcal/serving

Preparation Time: 0H20M

Cooking Time: 0H5M

Total Time: 0H25M

Recipe Ingredients:

250g purple sprouting broccoli

200g butter

2 medium free-range eggs

1 tsp Dijon mustard

1 tbsp lemon juice

a good pinch of chili powder or a dash of Tabasco

20 very fresh quail eggs

2 slices sourdough bread

Recipe Instructions:

Step 1: Grab the broccoli and give it a thorough cold water shower. Then, cut off any tough parts and cook the trimmed stems in barely salted boiling water for less than 5 minutes. Next, take out the broccoli and drain it. It's important to keep it warm, so after it's drained, let it rest in a low-heat oven along with 2 plates.

Step 2: It's time to prepare the sauce. Hollandaise is made only with yolks. You can use chicken eggs here because of practical reasons. Just imagine separating the whites and yolks from 20 quail eggs! You will need a small pan to melt the butter. Do it gently over low heat in order to avoid burning the butter. In the meantime, separate 4 egg yolks and put them in a blender. Before you blend them, add the mustard, lemon juice, and season the mix with a good pinch of chili powder or Tabasco – whatever you prefer or have at hand.

Step 3: Next, turn the heat up until the butter begins to bubble. With the blender still running, pour the butter into it in a thin stream through the hole in the lid. Continue to blend the mixture for an additional 30 seconds. This will set the butter in the sauce. After you're done, set the sauce aside.

Step 4: For the poached quail eggs, take a large pan and fill it with water. Heat the water to a steady simmer. Crack the 20 eggs into a bowl and once the water starts simmering, tip them into the pan. Make sure you have another bowl of ice water ready.

Step 5: After half a minute you can start removing the eggs from the boiling water. Immediately place them in the ice-cold water to stop the cooking process. Remember, you want them tender and running, not hard.

Step 6: Next, toast the bread and keep it warm. For the serving, lay a slice of toast on each of the warm plates. Take out the poached quail eggs from the ice-water bowl using a slotted spoon and drain them well. Remove the excess whites, if you wish, but remember they're packed with the best possible protein!

Step 7: Then, place 10 eggs on each slice of toast. Place the broccoli alongside the toast and spoon the hollandaise sauce over the poached quail eggs. Add a little over the broccoli as well. Put the remaining sauce in a bowl. You can keep it in the fridge for up to 2 days. Serve the food immediately and enjoy a perfectly delicious and healthy brunch.