Gordon's eggs Benedict

Gordon's eggs Benedict

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(24 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

For the keen cook

Servings

Makes 4 halves

Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
705
protein
18g
carbs
16g
fat
64g
saturates
36g
fibre
1g
sugar
0g
salt
1.34g

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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Method

  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.

Recipe from Good Food magazine, September 2005

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Comments

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Angi7777's picture

Absolutely loved this, and Haggis Paggis's suggestion on cooking several poached at a time worked a treat! Definately one of my favourites.

criths74's picture

Poach Eggs the easy way!! Take a piece of cling film, line a ramekin with it, crack the egg into it and then close up the cling flim into a pouch making sure to get the air out of the pouch. Repeat for remaining eggs, place cling filmed eggs into boiling pan of water for 4 mins for runny yolks or 5 mins for soft/firm yolks. Lift out with slotted spoon, open up cling film and remove perfect poached egg, throw out cling film! No vinegar required, you can cook all your eggs at the same time and the pan doesn't need cleaning!!! Hurrahh!! I serve my eggs benedict with chives, tomatoes and cracked pepper - my gorgeous girlfriend looooooves it!!

october84's picture
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Very easy to make. Ive got a egg poacher pan though so it does make doing the eggs much easier!
I served up 2 half muffins one with parma ham and the other with streaky bacon. I also put a slice of grilled tomato on each.
Everyone enjoyed both types.

tracyclark's picture
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This was very tasty and easy to make

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

tabbybuggy's picture

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?

mickhowes's picture
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Brilliant breakfast, for a Sat or Sun! The swirling water idea does work, simple but clever tip.

Always wanted to try these, now hooked!!

ptw1953's picture
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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...)

misskay69's picture

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

jeffery1's picture
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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

ttsmum's picture

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

haggispaggis's picture

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.

wrabbit's picture

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.

dazfoodie's picture

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.

ipatterson's picture

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

jnduggan1's picture
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YUM! My husbands favourite, so cooked it for his birthday, absolutely delicious!

marshmallow's picture

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!

cermanova's picture
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Delicious and easy.

grandgrub's picture
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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.

tirimisu's picture
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brillant recipe

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