EGG BENEDICT TOAST
EGG BENEDICT TOAST DEFINITION Super-simple variation on Eggs Benedict features prosciutto instead of Canadian bacon, and eggs that are steamed, not poached. HISTORY Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860.” One of its former chefs, Charles Ranhofer, also published the recipe for Eggs à la Benedick in 1894. INGREDIENTS - 3 large egg yolks - 1 tablespoon cold water - 1 teaspoon cornstarch - 1 teaspoon Dijon mustard - 1 ½ tablespoons fresh lemon juice, divided - 1 teaspoon kosher salt, divided - 12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided - ⅛ teaspoon cayenne pepper - Warm water, as needed - 4 cold large eggs - 4 (1/2-inch-thick) sourdough bread slices, toasted - 8 thin prosciutto or speck slices (about 4 ounces) - 2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives) - Freshly ground black pepper (optional) DIRECTION STEP 1 Whisk egg...