For the Eggs Benedict, mix all 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 in a hot water bath (not above 90 °C, otherwise the egg mixture will set) and whisk until foamy. Slowly pour in the brown butter, which is about 50 °C, and beat until the consistency becomes somewhat 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 together about 10 inches high. Carefully crack each egg into a cup rinsed with water without hurting the yolk. Once the water is simmering, dip a ladle no more than 8 cm in diameter into it, slowly slide the egg into the ladle and let it sit for about 6 minutes. Lift it out and let it drain. Repeat this process three more times.
Remove the crust from the toast and toast. Place the well-drained poached eggs on one toast each, top with butter sauce. Garnish the Eggs Benedict with herbs and sprinkle with freshly ground pepper if desired.
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