Gordon's eggs Benedict

Gordon's eggs Benedict

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(27 ratings)

Prep: 5 mins Cook: 15 mins

A challenge

Makes 4 halves
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

Nutrition and extra info

Nutrition: per serving

  • kcal705
  • fat64g
  • saturates36g
  • carbs16g
  • sugars0g
  • fibre1g
  • protein18g
  • salt1.34g
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  • 3 tbsp white wine vinegar
  • 4 large free range egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 toasting muffin
  • 1 batch hot hollandaise sauce (see 'Goes well with' below)
  • 4 slices Parma ham (or Serrano or Bayonne)


  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.

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Comments (44)

verschoyle's picture

Very tasty, had never had eggs benedict before! Being from Ireland, English muffins aren't readily available so made them from scratch too..
Will use this as a basis and use more convenient ingredients next time, lovely recipe though

lovebug1's picture

i am only 12 but gordan ramsey is my insprireation and when i am older
i want ot be just like him thank you for all you have done to help me with my lifes goal...etc

peter49's picture

Loved it, made it for my wife

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

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

This was very tasty and easy to make

janewebb's picture

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

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

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

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

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

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!


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