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Recipe by Gordon Ramsay

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1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Per serving

705 kcalories, protein 18g, carbohydrate 16g, fat 64 g, saturated fat 36g, fibre 1g, salt 1.34 g

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Ingredients

• 3 tbsp white wine vinegar
• 4 large free range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce (see 'Goes well with' below)
• 4 slices Parma ham (or Serrano or Bayonne)

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Difficulty and servings

Makes 4 halves

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 3 tbsp white wine vinegar
• 4 large free range eggs
• 2 toasting muffins
• 1 batch hot hollandaise sauce (see 'Goes well with' below)
• 4 slices Parma ham (or Serrano or Bayonne)

Per serving

705 kcalories, protein 18g, carbohydrate 16g, fat 64 g, saturated fat 36g, fibre 1g, salt 1.34 g

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