The Original Delmonico Eggs Benedict

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

Units Scale

3/4 inch-thick slices of brioche cut into 12 rounds
3 tablespoons unsalted butter – room temperature
1/4 lb. prosciutto cotto thinly sliced (cut into rounds the same size as brioche)
1/4 cup white vinegar
12 eggs (TFD has a preference for duck eggs as they are richer)
***
Hollandaise sauce:
4 egg yolks
1 tablespoon fresh lemon juice
Dash Tabasco sauce
Dash Worcestershire sauce
1/2 cup clarified butter (store-bought ghee works well)
Salt & pepper to taste
1oz Osetra caviar (you can, of course, use less expensive varieties of caviar, but TFD prefers it with the original Osetra, when feeling sufficiently lavish)
Snipped heads of flowering Chives (not in original recipe, this is a TFD addition)

Cook Mode Prevent your screen from going dark

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).