The Original Delmonico Eggs Benedict Food

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).

EGGS DELMONICO

Steps:

• In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.