The Original Delmonico Eggs Benedict Recipes
THE ORIGINAL DELMONICO EGGS BENEDICT
Steps:
- Hollandaise sauce:
- Whisk egg yolks, lemon juice, Tabasco sauce, Worcestershire sauce in a stainless steel bowl over a double boiler of lightly simmering water until the eggs have doubled in volume slowly drizzle in clarified butter while continuing to whisk vigorously until sauce has thickened. Season with salt and pepper and keep in warm place until ready for use. If the sauce thickens add a few drops of water.
- In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm.
- Lightly brush brioche rounds with room temperature butter. Toast till golden brown on both sides.
- Fill a 10 inch skillet half full with water, add ¼ cup white vinegar & bring to slow boil and reduce to a low simmer. Slowly break eggs one at a time into water and cook till egg white has set (3 minutes). Remove eggs with slotted spoon and drain.
- To assemble:
- Place warm toasted brioche rounds on plate, top with prosciutto cotto, place poached eggs on prosciutto and top with hollandaise sauce. Garnish with Osetra caviar and snipped chives (if using the TFD addition of them).
Nutrition Facts : Calories 653.94 kcal, Sugar 1.32 g, Sodium 559.72 mg, Fat 53.4 g, SaturatedFat 27.52 g, TransFat 0.4 g, Carbohydrate 19.14 g, Fiber 0.84 g, Protein 23.66 g, Cholesterol 774.45 mg
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- Whisk the egg yolks, lemon juice, Tabasco sauce, and Worcestershire sauce in a stainless steel bowl over a double-boiler of lightly simmering water, until the eggs have doubled in volume. Slowly drizzle in the clarified butter while continuing to whisk vigorously until the sauce has thickened. Season with salt and pepper and keep in a warm place until ready for use. If the sauce thickens add a few drops of water.
- Lightly brush the brioche rounds with room-temperature butter. Toast till golden brown on both sides.
- In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm. Fill a 10-inch skillet half full with water, add ¼ cup white vinegar, and bring to slow boil, then reduce to a low simmer. Slowly break the eggs, 1 at a time, into the water and cook until egg whites have set, about 3 minutes. Remove the eggs with slotted spoon and drain.
- Place the warm toasted brioche rounds on plate, top with prosciutto cotto, place the poached eggs on prosciutto, and top with hollandaise sauce. Garnish with Osetra caviar.
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