Delmonico's Eggs Benedict

Staff Writer
Delmonico's Eggs Benedict
Thinkstock/iStockphoto

Legend has it that it was at this iconic New York City steakhouse that the first order of eggs Benedict appeared. Whether or not it is the truth, the restaurant still serves the dish in full fashion, with elegant touches like caviar and a brioche bun. 

6
Servings
623
Calories Per Serving
Deliver Ingredients

Ingredients

For the hollandaise

  • 4 egg yolks
  • 1 Tablespoon fresh lemon juice
  • Dash of Tabasco sauce
  • Dash of Worcestershire sauce
  • 1/2 Cup clarified butter
  • Salt and pepper, to taste

For the eggs

  • Twelve 3/4-inch thick slices of brioche, cut into rounds
  • 3 Tablespoons unsalted butter, at room temperature
  • 1/4 Pound prosciutto cotto, thinly sliced
  • 1/4 Cup white vinegar
  • 12 eggs
  • Osetra caviar, for garnish

Directions

For the hollandaise

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. 

 

For the eggs

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.

Eggs Benedict Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Eggs Benedict Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
40g
61%
Sugar
2g
N/A
Saturated Fat
20g
98%
Cholesterol
530mg
100%
Protein
25g
51%
Carbs
40g
13%
Vitamin A
415µg
46%
Vitamin B12
1µg
20%
Vitamin B6
0.3mg
15.6%
Vitamin C
0.9mg
1.5%
Vitamin D
3µg
1%
Vitamin E
2mg
10%
Vitamin K
4µg
5%
Calcium
142mg
14%
Fiber
2g
8%
Folate (food)
111µg
N/A
Folate equivalent (total)
159µg
40%
Folic acid
28µg
N/A
Iron
4mg
25%
Magnesium
32mg
8%
Monounsaturated
13g
N/A
Niacin (B3)
5mg
23%
Phosphorus
354mg
51%
Polyunsaturated
4g
N/A
Potassium
332mg
9%
Riboflavin (B2)
0.8mg
49.4%
Sodium
944mg
39%
Thiamin (B1)
0.5mg
34%
Trans
0.3g
N/A
Zinc
2mg
17%