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Mini Eggs Benedict With Choron Sauce

  • Yield: 36 bites


  • 1 thin French bread baguette, about 2 1/2-inches in diameter, cut into 36 thin rounds
  • 36 thin slices Canadian bacon or high quality smoked ham
  • 4 tablespoons unsalted butter, cut into teaspoons
  • 36 fresh quail eggs
  • Choron Sauce
  • Chopped chives, garnish


  • Preheat the oven to 400 degrees F.
  • On a large baking sheet, spread the bread slices. Bake until light golden brown, 6 to 8 minutes. Remove from the oven.
  • Meanwhile, on another large baking sheet, arrange the bacon in a single layer. Bake until starting to brown, about 6 minutes. Remove from the oven and blot with paper towels.
  • In a large skillet, melt 2 teaspoons of the butter over high heat. Break 5 to 6 eggs into the pan, being careful not to overcrowd, and cook sunny-side up until just set and the white is firm, 1 to 2 minutes. Remove from the pan and place on a platter while preparing the remaining eggs, adding additional butter to the pan as needed.
  • Preheat the broiler.
  • Place 1 slice of bacon on each bread slice and top with an egg. Place under the broiler just to warm through, 20 to 30 seconds, being careful not to overcook. Remove from the oven and transfer to a serving platter.
  • To serve, spoon about 1 teaspoon of the sauce over each egg. Sprinkle with chives and serve immediately.