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Gordon's eggs Benedict

Gordon's eggs Benedict

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(26 ratings)

Prep: 5 mins Cook: 15 mins

For the keen cook

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

    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 (43)

dasdirk00's picture

Once again, these recipes are just getting sad at this point! The hollandaise recipe, where is it? Extremely hard to navigate, this is an on going problem with recipes on this website! Simple solution/The Common Sense one , put all recipes for everything all together, easy, simple. solved!

lizleicester's picture
3.75

Cheated by using leftover mustard sauce instead of hollandaise and it was delicious. (Lovely to have the shallots in the sauce).

brandy1912's picture

The white wine vinegar IS essential as it binds the egg white, giving it a 'ribbon' effect. You will find that ALL good restaurants do this. However, the method I tend to use it to crack the egg into a saucer full of the vinegar, swirl the water to create a vortex and slide the egg off the saucer and into the water. It will bind immediately. A good quality bought hollandaise sauce is just as good too.

RonyJahid's picture

It's a classic recipe and easy to make also This is my mom's favorite food, but son like it more than her :P

Liann's picture

Moneys no option :)

helers's picture
3.75

I make poached eggs every morning and have never used vinegar as I can always taste it. It is totally unnecessary, however I do swirl the water before adding the egg and this works. It is essential that the eggs are at room temperature and as fresh as possible. The rest of the recipe was excellent just don't put the vinegar in the water.

bbreezy716's picture

The vinegar is used to help coagulate the egg as it's poaching, it helps the egg to set faster and you get a more teardrop shape if done correctly. It helps to temper the egg in the egg in the ramekin by slowly dipping it in the water before dumping the whole egg in, if you're tasting the vinegar, you're adding to much.

gregwillis101's picture

I tried the hollandaise and poached eggs for the 1st time ever ... it was absolutely wonderful. I usually order this for breakfast when out to restuarants but never tried making it myself. The sauce is definitely a work-out ... but well worth it in the end. Unfortunately there's so much left over and unlike mayo, I'm not sure whether one can actually refrigerate/store it because I imagine it will not re-heat well and probably form a layer. Next I'lll have to try my hand at a Bernaise sauce although I might just have the Hollandaise over steak as well ... it just tastes to delicious.

waynez's picture

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

simbaandstorm's picture
5

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

themitchy's picture
5

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's picture
5

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

miko69's picture

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's picture
5

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's picture
4

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

johnbbad's picture

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

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's picture

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's picture

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!

verschoyle's picture
5

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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