This recipe is unique, because here you will learn how to cook 5 ways to cook eggs Benedict: the classic one with smoked ham, then, with smoked salmon, next, with grilled mushrooms and spinach for vegetarians, number four with crab, and the last one with burnt ends. Start with preparing a hollandaise sauce. Melt 250 g of butter.
Take two eggs and remove whites from yolk. Place the yolks into the bowl. Put the bowl over the boiling water and start whisking. While whisking, add a tablespoon of white wine vinegar. Add a little bit of salt and a little bit of pepper. As you whisk and it start doubling in size, start slowly adding melted butter, but do not stop whisking. When the butter is added, take the sauce off the heat. Take a thermos flask, heat it with hot water. When heated, pour the water away, then, place your hollandaise sauce into the flask. Sauce done!
Move on to eggs. Take heatproof cling film, pour a little bit of olive oil. Put a little bowl underneath, use your hand to push a cling in. Crack 2 whole eggs into the bowl. Pull up the sides of the cling, squeeze the air out and tie it in a knot. You need 5 portions of eggs. Place the eggs into a simmering water for 8,5 minutes.
Next, prepare some additional ingredients. Take 100 g of mushrooms and place them on the griddle. Cook until dry. Then, drizzle some extra virgin olive oil on the mushrooms along with salt and pepper. Next, take 100 g of fresh spinach and put on the griddle, cook for about 30 seconds.
Then, take 100 g of crab meat and add 5 g of chili and 5 g of parsley; give that a good mix. Start assembling eggs Benedict. Take the eggs out of water and remove the cling. Take 5 buns and slice the horizontally in halves. Drizzle some olive oil.
The first way: place some dried mushrooms and spinach on one halve of a bun, put an egg and pour some hollandaise sauce on top. Cover it with the second half of the bun.
The second way: put some smoked salmon on the bun, place an egg on top, pour your hollandaise sauce and cover with the bun half.
The third way: use smoked ham, which is a classic variant. Put the egg on the ham. Do not forget about the sauce.
The fourth way is quite posh with crab meat. And the last one with burnt eggs, leftovers from grilled pork or beef.