Recipe of the week: Eggs Benedict

Eggs Benedict was invented at Delmonico’s — America’s first restaurant — in the late 1860s by Chef Charles Ranhofer. The dish, which was named for a regular Delmonico’s patron at the time, Mrs. LeGrand Benedict, consists of warm toasted brioche rounds topped with proscuitto cotto, poached eggs, Hollandaise sauce, and an elegant touch of Osetra caviar.

Ingredients

Eggs Benedict

12 ¾ inch thick slices of brioche cut into rounds
3 tablespoons unsalted butter –room temperature
¼ lb. prosciutto cotto thinly sliced (cut into rounds the same size as brioche)
¼ cup white vinegar
12 poached eggs
Hollandaise sauce

Hollandaise sauce

4 egg yolks
1 tablespoon fresh lemon juice
Dash Tabasco sauce
Dash Worcestershire sauce
½ cup clarified butter
Salt & pepper to taste
1oz Osetra caviar

Directions

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.

Prosciutto cotto

In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm.

Toasted brioche

Lightly brush brioche rounds with room temperature butter. Toast till golden brown on both sides.

Poached eggs

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.

Thank you to Delmonico’s, New York City, USA, for the recipe.

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