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Gordon's eggs Benedict

Gordon's eggs Benedict

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Rating: 5 out of 5.39 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Makes 4 halves

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

Nutrition: per serving
HighlightNutrientUnit
kcal705
fat64g
saturates36g
carbs16g
sugars0g
fibre1g
protein18g
low insalt1.34g
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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)

Method

  • STEP 1

    Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.

  • STEP 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.

  • STEP 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 TIPS
LIKE GORDON?
Browse more of the superchef’s recipes in the Gordon Ramsay recipe collection.

Goes well with

Recipe from Good Food magazine, September 2005

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Overall rating

Rating: 5 out of 5.39 ratings

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