Eggs Benedict | 5 Ways | Jamie Oliver

Guys, okay, so I'm going to give you a great recipe that I would love on Father's Day. It's eggs benedict. I'm going to give you five versions of eggs benedict. The classic with smoked ham, then smoked salmon, and then grilled mushrooms for the vegetarians. And then we're going to have a nice posh one with dressed crab. Then, number five, a classic that we do in barbacoa, burnt ends benedict. Okay, hollandaise sauce. It starts with two eggs and remove just the yolks. Then I want to use some butter. I want to put a pack of butter in here, guys, and we're just going to melt it. Here I've got a pan, about an inch of water. Put the bowl on top. Add a little tablespoon of white wine vinegar. I'm going to add a little bit of salt, a little pepper. Okay, so as you whisk, it's going to start to double in size. Slowly add in the butter. If you don't whisk constantly, it will split. So at this point, let's take it off the heat. I'll remove that then. Now, in kitchens, we make that at the beginning of service, and then what would happen is maybe an hour later someone puts it on a higher heat and it splits. So it's quite a vulnerable sauce. So a brilliant way to stop that is just get a good old-fashioned thermos flask. Put boiling water in and preheat it, and then pour that away. And this is the best place to put a fantastic hollandaise sauce. And just pour it in. It's going to stay warm for two hours. Sauce, done. So guys, let's talk about eggs, right? One of the ultimate eggs is a double yolker when you get two yolks in one egg. Fantastic. But we can't wait for luck, so let's make it. Let's make it happen, right? And I'm going to show you how to not only guarantee the perfect poached egg every time, but also guarantee double yolkers, and it's really simple. So we're using heat-proof cling film. Get a little bit of olive oil. So we rub that on there. Then we get our bowl. Put that underneath and then just use your hand to push the cling film in. Then we get two gorgeous eggs. These are lovely free-range organic eggs. And in they go. And then simply all we do is pull up the sides and we're just going to squeeze the air out and then tie it in a knot. It couldn't be easier. So let's take these eggs, put them into simmering water. So while that's cooking, let's talk about flavours. So first up, dry grilled mushrooms. And when you dry grill them like that, they go nutty. A completely different flavour. Next combo, smoked salmon. We've got the ham. You know, this stuff is nice and normal, right? We've seen this before, but let's just kind of play that story. Then we've got crab. You can just get it and you can dress it. So in with olive oil, in with chilli and basil. A little squeeze of lemon juice. Mix it up and it will be divine and delicious. Let's explain the last one. Burnt ends is all the end bits of big pulled pork butts or beautiful short ribs of beef or any of the barbecued meats. And then we just dress them in a bit of barbecue sauce and that's it, right? Next, my eggs. They've had about eight and a half minutes. The mushrooms here are ready. And with the mushrooms, very simply, you know, they're cooked and they're dry and they look a little bit uninteresting. But if you put nice extra virgin olive oil on here, right? A pinch of salt and pepper. And again, a squeeze of lemon juice and even a little parsley or something like that. This is going to be a thing of joy. One more thing, spinach. Just put it in that griddle pan. Just wilt it down. You literally just need 30 seconds. Again, just a little kiss of olive oil and lemon juice and seasoning. And that's all you could possibly need. Beautiful. Look at that. Done. So now, I'm going to take my buns. You can toast them if you want, but not too much, I'd say. You want it to be spongy, okay? Lovely extra virgin olive oil. Let's have a little bit of that. Very, very nice. Then we're going to go on with the smoked salmon first. Beautiful. The next one, we're going to go ham. Good quality, dry, cured, smoked ham. Lovely. And then the spinach on there. Then a few little bits of those gorgeous mushrooms. Let's pack it in. Then we're going to go the crab. Really nice. And then the burnt ends. Amazing. Right. And then we've got the eggs. Just simply cut off the end like that. And then you can just grab this and pull it up. And it's not going to break. It's beautiful. This is the end of the story, guys. Hollandaise sauce over the top. Thick and rich with that little bit of acidity. Mushrooms. Oozy egg. Crab meat. Burnt end. Look at that. The wonderful world of Eggs Benedict. So there you go, guys. I hope you enjoyed that. If you want to get The Old Man, something beautiful for Father's Day, check out the Jamie Magazine subscription. It's fantastic value. Full of ideas. Chefs, cooks, artisans, you name it. We pack it into that mag every single month. Until next time, lots of love.