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ingredients 4 Egg Yolks 1 tablespoon fresh Lemon Juice dash Tobasco Sauce dash Worcestershire Sauce 1/2 cup Clarified Butter Salt and Pepper to taste
instructionsFor 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.
ingredients 1/4 pound Prosciutto Cotto (thinly sliced; cut into rounds the same size as the brioche)
instructionsFor the Eggs Benedict: In a medium nonstick skillet lightly brown prosciutto cotto rounds and keep warm.
ingredients 12 3/4-inch thick slices of Brioche (cut into rounds) 3 tablespoons Unsalted Butter (at room temperature)
instructions Lightly brush brioche rounds with room temperature butter. Toast until golden brown on both sides.
ingredients 1/4 cup White Vinegar 12 Poached Eggs
instructions 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.