Eggs Benedict

For the Eggs Benedict, first mix all the ingredients for the reduction and boil down to about 120 ml. Allow to cool briefly. Then put the yolks with the strained reduction into a metal bowl, place it in a hot water bath (not above 90°C, otherwise the egg mixture will flocculate) and whisk until foamy. Pour in the brown butter, which is about 50°C, and beat vigorously until the consistency seems a bit thick. Season to taste with salt and Tabasco sauce. Cover with a cloth and keep warm.

In a shallow saucepan, bring water and vinegar to a boil about 10 inches high. Carefully crack each egg into a cup rinsed with water without breaking the yolk. Once the water comes to a boiling boil, dip a ladle no more than 8 cm in diameter, slowly slide the egg into the ladle and let it steep for about 6 minutes. Lift out and drain. Repeat this process three more times.

Remove the crusts from the toast and toast it. Place the well-drained poached eggs on one toast each, cover with the warm butter sauce and spread strips of ham on top. Garnish with herbs and, if desired, sprinkle the Eggs Benedict with freshly ground pepper.

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