Public Recipe

    Eggs Benedict With Caviar Delmonico’s Sauce

    Eggs Benedict With Caviar Delmonico’s Sauce

    American

    Serves 3
    easy
    American

    Ingredients

    Servings
    3
    • 0.5 unit Croissant — split (base)
    • 2 unit egg — poached (main protein)
    • 1 slice ham — thinly sliced (topping)
    • 1 serving hollandaise sauce — warmed (sauce)
    • 1 tbsp caviar — chilled (garnish)
    • 1 tsp chives — finely chopped (garnish)
    • 1 Dash Dash Worcestershire sauce
    • 1 Dash Dash Tabasco sauce

    Mise en Place

    0/6

    Process

    1

    poach egg

    1. 1.Fill a saucepan with approximately 3 inches of water and add a splash of vinegar to aid coagulation.
    2. 2.Bring the water to a gentle simmer over medium heat; avoid a rolling boil.
    3. 3.Crack each egg into a separate small bowl or ramekin for controlled addition.
    4. 4.Gently slide the eggs, one at a time, into the simmering water.
    5. 5.Cook for 3 to 4 minutes, or until the egg whites are fully set and the yolks remain liquid.
    6. 6.Remove the poached eggs using a slotted spoon, allowing excess water to drain, and place them on a paper towel to absorb moisture.
    2

    prepare hollandaise

    1. 1.Melt 225 grams (2.5 stick) of unsalted butter in a small saucepan over low heat.
    2. 2.In a heatproof bowl positioned over a saucepan of simmering water (a double boiler), whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture becomes pale yellow and slightly thickened.
    3. 3.Continuously whisk the egg yolk mixture while very slowly drizzling in the melted butter. Continue whisking until the sauce achieves a thick, emulsified consistency.
    4. 4.Season hollandaise add 1/4 cup of red wine vinegar, a dash of Worcestershire sauce and a dash of Tabasco sauce.
    3

    assemble dish

    1. 1.Place the toasted croisant half onto a serving plate.
    2. 2.Arrange the warmed slice of ham atop the croissant.
    3. 3.Position one poached egg directly on top of the ham.
    4. 4.Spoon a generous portion of the warm hollandaise sauce over the poached egg, ensuring it coats the egg and ham.
    5. 5.Garnish with a spoonful of chilled caviar and a final sprinkle of finely chopped chives.

    Plating

    • Serve immediately on a warm plate to maintain temperature.

    Sensory Checks

    Texture

    The hollandaise sauce should possess a smooth, creamy texture without any signs of separation.

    Check

    Upon cutting into the poached egg, the yolk should flow freely.

    Common Errors

    • ⚠ Hollandaise sauce breaking: This occurs if the heat is too high or the butter is added too quickly. Maintain gentle heat and incorporate butter gradually while whisking constantly.
    • ⚠ Overcooked poached eggs: Cook for the minimum recommended time and visually inspect for doneness. The whites should be set, and the yolk should remain liquid.

    Notes

    • This dish is best prepared and consumed immediately due to the delicate nature of the components.
    • Utilize high-quality caviar for an enhanced flavor profile.
    • Use smoked salmon instead of ham for enhanced flavor.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 90%

    Flagged:

    • Exact quantity of hollandaise sauce and caviar is estimated.
    • Specific type of ham was not identifiable.

    Techniques in this recipe