Eggs Delmonico For 2 Recipes

DELMONICO CHICKEN CLEMENCEAU

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.

TASTY EGGS FOR TWO

Steps:

• In a skillet, cook the potatoes and onion in butter over medium heat until lightly browned, about 10 minutes. Add broccoli; cook until tender. Stir in ham. , In a bowl, beat eggs, milk, lemon-pepper and dill if desired. Pour over potato mixture; cook for 3-5 minutes or until eggs are completely set, stirring occasionally.

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.

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 FOR 2

Steps:

• in 1-quart saucepan, heat soup over medium heat until hot and bubbly, 3 to 5 minutes.
• Stir in cheese; cook over low heat, stirring occasionally until cheese is melted.
• Fold in eggs and pimiento; heat through, about 2 minute.
• Serve on toast, sprinkle paprika or parsley on top.
• Variation:.
• Use only 2 eggs and fold in 1 can of tuna.