Eggs: Delmonico's Eggs Benedict

By Golfwidow7

Ingredients

• For the Hollandaise Sauce:
• 4 Egg Yolks
• 1 tablespoon fresh Lemon Juice
• dash Tobasco Sauce
• dash Worcestershire Sauce
• 1/2 cup Clarified Butter
• Salt and Pepper to taste
• 1 ounce Osetra Caviar
• For the Eggs Benedict:
• 1/4 pound ham; grilled slightly, or Prosciutto Cotto (thinly sliced;
• 12 English Muffins
• 3 tablespoons Unsalted Butter (at room temperature)
• 1/4 cup White Vinegar
• 12 Poached Eggs

Details

Servings 12
Preparation time 10mins
Cooking time 15mins
Adapted from beta.abc.go.com

Preparation

Step 1

For the Hollandaise Sauce: Whisk egg yolks, lemon juice, Tobasco 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.



For the Eggs Benedict: Melt butter then brush on the English Muffins and toast under broiler.

Fill a 10-inch skillet half full with water, add 1/4 cup white vinegar, and bring to a slow boil and reduce to a low simmer. Slowly break the eggs, one at a time into water and cook until egg white has set, about 3 minutes Remove eggs with slotted spoon and drain.
Assemble: Place warm toasted English Muffins on plate, top with grilled ham or prosciutto cotto, place poached eggs on prosciutto and top with hollandaise sauce. Garnish with Osetra caviar or grated truffle.