Eggs Benedict with beef salami and mushrooms

Ingredients

95 ml (1 c. Tbsp + 1/3 cup) butter

100 g (3 1/2 oz) All beef Lesters Salami
cut in cubes

1/2 of a 227 g container of button or cremini mushrooms, sliced

30 ml (2 Tbsp) dry white wine or vermouth

1 package instant hollandaise sauce (32 g)

160 ml (2/3 cups) cold water

1 litre (4 cups) water

15 ml (1 c. Tbsp) white vinegar

4 eggs at room temperature

2 Brioche style hamburger buns

125 ml (1/2 cup) Emmenthal cheese, grated

Fresh basil leaves or other fresh green herb, for garnish (otpional)

Melt 15 ml (1 Tbsp.) butter in a skillet over low-medium heat. Cook salami and mushrooms for 5 to 6 minutes.
Deglaze with wine, and keep warm.
Meanwhile, prepare hollandaise sauce with remaining butter and cold water in a saucepan according to package directions.
In another larger saucepan, bring the water to boil, add vinegar. Break each egg into a cup. Gently slide the eggs into the water. Turn off the heat, cover the pan and poach the eggs for 3 to 4 minutes. Drain and place on paper towels.
Toast the bread in a toaster or frying pan.
Garnish each piece of bread with salami mixture and cheese, then an egg. Top with hollandaise sauce, then sprinkle with herbs. (if using)