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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Ingredients

  • 3 tbsp white wine vinegar
  • 4 large free range egg
    Eggs

    Egg

    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)

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.

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Comments, questions and tips

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simbaandstorm
6th Jan, 2013
5.05
Made this this morning. Perfect and easy to make. The tarragon vinegar just gives a nice flavour. Worth the effort.
themitchy
16th Dec, 2012
5.05
Made this to the letter and came out absolutely brilliant! The tarragon vinegar definitely adds to it, and I can see why you would make a batch, it chokes you to death while it's reducing! Absolutely spot on though, can't recommend it enough!
charlie92
25th Jun, 2012
5.05
Never cooked this before and it was explained perfectly. came out great, definitely recommend! :)
miko69
8th Apr, 2012
Recipe is over fussy - wish I'd read all the comments before I started to make it. At least I've now solved the mystery of the vat of tarragon vinegar I've got left over. Ignore this one - go for Delia's version if you want the same end result in significantly less time.
dandanny
6th Feb, 2012
5.05
i love this recipe and it goes down well when i make it at home for my mum and dad. I did bacon and not parma ham and it works just as well. the best thing was is that my mum asked me to make it for her 40th birthday because she loved it that much. so it is worth having a go at this because it is just that good
emilyjones33
29th Jan, 2012
4.05
Had them on Xmas day for breakie,tasty and a great treat, cheated by buying the sauce.
johnbbad
19th Nov, 2011
Have you thought it is the hollandaise sauce that gives it the biter taste??? If you use a minimum amount of vinegar you will not taste it. Try the egg before you put the sauce on.
pookiegirl's picture
pookiegirl
6th Nov, 2011
I'm sorry, but the cling film idea - what a load of faffing about!! I make eggs like Gordons and have done for many years, very simple, very easy and swirling the water does work, you have to make sure that you have the eggs at room temperature, and they must be fresh otherwise the yolk will never settle. I too have used a slight touch of vinegar and have never tasted it - maybe some people are being a little heavy handed if they can taste vinegar!!!
bobthecarman
30th Mar, 2011
Surely if you can taste the vinegar you have put too much in. Personally I've never had a problem with the swirling method. The water should not be boiling, just "rolling". However, I will try out some of the other methods posted here and see how I get on. I can always learn.
caladh
30th Mar, 2011
I first tasted Eggs Benedict in USA and they used smoked salmon instead of parma ham - it's delicious. If a muffin is not available a thick slice of freshly baked bread is just as good - if not better!

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