I think we’re on a role with all things bite sized this week. Our last post had bite sized roasted potato and guacamole cups that were just to die for, and today we have these ADORABLE bites sized eggs benedict. If you frequent our blog, you know that bite sized foods are totally our thing. What’s not to love right?
It’s not always easy making something that’s usually big into something small, but today we are going to explain how we made these mini. Serve them at the next brunch you’re hosting, and everyone will be raving about them! Now, shall we get down to it?
First off, a chicken egg isn’t going to cut it here, but it doesn’t mean you won’t need a few of them. We used fresh quail eggs, but if you’ve ever cooked with a quail egg they are mostly yolk with little egg white. Take the egg white of one or two regular sized eggs to supplement for this. Also, you might need to cut open the quail egg at the top to create an opening due to the thick filmy substance surrounding the yolk inside. Secondly, you’ll need to cut down the size of your biscuit dough (we used a cookie cutter) so that it’s slightly bigger than your sausage patties.
Lastly, when you cut out your egg patties (also using a cookie cutter), they should be slightly smaller than the sausage patties. Doing this will allow everything to stack nicely, make them easy to eat, and make them look great as well! Ok so maybe it’s not hard making these mini, but adding a few extra steps certainly makes them more time consuming. Well worth it when you’re wanting impress the masses though. We hope you all enjoy, and happy Friday!
Inspirational Quote* Let us make our future now, and let us make our dreams tomorrow’s reality. Malala Yousafzai