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Eggs 'Benedict' With Quail Eggs And Spiced Biscuits Lemongrass-Crab-Fennel Salad Recipe

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Ingredients

1 teaspoon ancho chile powder

About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk)

1/4 cup plus 1 tablespoon extra virgin olive oil

2 stalks lemongrass, white part only, finely minced

1/2 tablespoon minced fresh thyme

3/8-cup sugar

2 3/4 cups bread flour

Water

4 tablespoons baking powder

1/2 tablespoon coarsely ground coriander, toasted

Zest of 1 lemon, minced

salt and white pepper to taste

1/2 pound fresh crab leg meat, picked through

2 3/4 cups cake flour

2 eggs

1/2 tablespoons salt

3 scallions, sliced 1/16-inch thick, green/white separated

1 tablespoon rice wine vinegar

Juice of 1 lemon

12 quail eggs

1/2 cup chilled butter (4 ounces)

1 large head fennel, cored and shaved paper thin

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