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Recipe by Gordon Ramsay

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1. Video tutorial: Poaching an egg

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

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Beautiful classic recipe!

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• Liz Leong

  27 December 2007

  Liz Leong rated and commented on this recipe

  

  brillant recipe

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• Yvo

  12 January 2008

  Yvo rated and commented on this recipe

  

  How do you keep the first egg warm and soft for 9 minutes while you cook the other 3? Cook them all together, I'd say. And don't use vinegar in the water, use a teaspoon of salt; the vinegary taste comes across too strongly and overwhems the other, more gentle, flavours.

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• Anna Cermanova

  27 January 2008

  Anna Cermanova rated and commented on this recipe

  

  Delicious and easy.

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• elizabeth

  28 February 2008

  elizabeth commented on this recipe

  I'm a bit concerned about swirling round the boiling water! Thanks for the salt idea rather than the vinegar. I too find that it overwhelms the flavours but otherwise, great recipe!

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• Joanne

  11 June 2008

  Joanne rated and commented on this recipe

  

  YUM! My husbands favourite, so cooked it for his birthday, absolutely delicious!

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• ian

  26 June 2008

  ian commented on this recipe

  I would use red wine vinegar which sounds odd until you serve with a a spinkle of roasted praprika on top of the sauce.

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• Darren

  19 July 2008

  Darren commented on this recipe

  Yvo Have a bowl of water and ice, when cooked the first three eggs go into the iced water, as the fourth egg's cooking, re warm the first three for 30 secs in the boiling water before serving.

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• wrabbit

  17 August 2008

  wrabbit commented on this recipe

  Instead of poaching one egg at a time, use a large wide pan with a good solid base - a nice thick copper pan, boil the water, then reduce to just below a simmer, add the eggs by tipping the cups into the water and letting water into the cups before floating the eggs out. Cover the pan and remove from heat the heat in the pan and water will cook the eggs. If the water doesn't move, the eggs will hold together. 3-5 minutes remove them in the order added. The vinegar helps keep the eggs together and with lemon and vinegar in the sauce, should not be noticable at all. Try smoked salmon, portobello mushrooms or spinach for a nice change. I much prefer smoked salmon.

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• Haggis Paggis

  31 August 2008

  Haggis Paggis commented on this recipe

  I too find the vinegar overwhelming so I line a shallow cup with a squared (or larger) piece of clingfilm, then crack my egg into it, tightly twist the clingfilm round to seal it and then pop it into the boiling water. 4 medium eggs takes about 5 minutes. Not only do you have eggs without the vinegar taste but they are perfectly shaped aswell. I'm off to buy some eggs now.

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• munchies

  20 December 2008

  munchies commented on this recipe

  this is my favourite breakfast recipe. Makes my mouth water just thinking about it!

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• Jeffers

  23 December 2008

  Jeffers rated and commented on this recipe

  

  I first had eggs benedict in America in the 90s and loved them ever since but the perfect poached egg has always eluded me until know, thank you Haggis Paggis full marks to you, I too do not like the vinegar and have never really had success with the swerling water, this cling film method is FANTASTIC perfect taste and good shape. once again THANK YOU

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• miss kay

  10 March 2009

  miss kay commented on this recipe

  great tip haggis ive always had problems poaching eggs now i will never have that problem again with the clingfilm method

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• ptw

  14 March 2009

  ptw commented on this recipe

  Haggis Paggis; what a superdooper idea! The eggs are really superb using this tip, and there is no need to clean the pot afterwards. Eggcellent eggs. Top tip!! ps - the recipe is also superb. ('superb' seems to be my favourite word today...)

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• ptw

  14 March 2009

  ptw rated this recipe

  

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• ptw

  14 March 2009

  ptw rated this recipe

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• Mick Howes

  06 April 2009

  Mick Howes rated and commented on this recipe

  

  Brilliant breakfast, for a Sat or Sun! The swirling water idea does work, simple but clever tip. Always wanted to try these, now hooked!!

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• Tabitha

  16 April 2009

  Tabitha commented on this recipe

  This is my mom's favorite food, and usually my dad makes it for her for mother's day, but he is deployed to Afghanistan. I like to cook, and I do so often, but I have never made this before. I am 12 years old, with a 15 year old sister that would help me, do you think I would be able to make this for my mom for mothers' day, or should i try something else?

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• janewebb

  30 April 2009

  janewebb rated and commented on this recipe

  

  YUM! I am trying to keep carbohydrates low so had 2 eggs with half a bagel and smoked bacon!

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• TRACY CAROL CLARK

  16 May 2009

  TRACY CAROL CLARK rated and commented on this recipe

  

  This was very tasty and easy to make

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http://www.bbcgoodfood.com/recipes/2450/

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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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