Gordon's eggs Benedict

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• liz

  26 February 2010

  liz rated this recipe

  

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• EmmaJ4

  14 March 2010

  EmmaJ4 rated this recipe

  

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• Emma

  03 April 2010

  Emma rated and commented on this recipe

  

  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.

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• criths

  21 April 2010

  criths commented on this recipe

  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!!

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• xxangixx

  09 August 2010

  xxangixx commented on this recipe

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

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• Peter49

  13 September 2010

  Peter49 rated and commented on this recipe

  

  Loved it, made it for my wife

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• lovebug

  19 February 2011

  lovebug rated and commented on this recipe

  

  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

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• Fatso

  10 March 2011

  Fatso rated and commented on this recipe

  

  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

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• Shirley

  18 March 2011

  Shirley rated this recipe

  

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• caladh

  30 March 2011

  caladh commented on this recipe

  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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• Wobbly Bobbly

  30 March 2011

  Wobbly Bobbly commented on this recipe

  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.

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• Gina

  06 November 2011

  Gina commented on this recipe

  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!!!

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• johnbbad

  19 November 2011

  johnbbad commented on this recipe

  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.

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• Emj

  29 January 2012

  Emj rated and commented on this recipe

  

  Had them on Xmas day for breakie,tasty and a great treat, cheated by buying the sauce.

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• SkullDanny

  06 February 2012

  SkullDanny rated and commented on this recipe

  

  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

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• Miko

  08 April 2012

  Miko commented on this recipe

  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.

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• Charlie92

  25 June 2012

  Charlie92 rated and commented on this recipe

  

  Never cooked this before and it was explained perfectly. came out great, definitely recommend! :)

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• Mitchy

  16 December 2012

  Mitchy rated and commented on this recipe

  

  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!

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• Paul

  06 January 2013

  Paul rated and commented on this recipe

  

  Made this this morning. Perfect and easy to make. The tarragon vinegar just gives a nice flavour. Worth the effort.

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• WayneZ

  07 March 2013

  WayneZ commented on this recipe

  Classic recipe. I have a variation where i make pikelets for the base.

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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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