Gordon's eggs Benedict

Gordon's eggs Benedict

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(33 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 eggs



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

  • 2 toasting muffins
  • 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 3 tbsp white wine 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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GiSora's picture
19th Jan, 2019
Actually have made this before I saw his recipe in here, found it the first time in his video and he even demonstrates the hollandaise sauce. Always have this as a special treat because of the a,punt of butter and eggs that goes in it. Truly yummy though.
tonyd's picture
29th Jul, 2016
Useless recipe without the hollandaise sauce. Don't bother.
14th Apr, 2016
Cheated by using leftover mustard sauce instead of hollandaise and it was delicious. (Lovely to have the shallots in the sauce).
26th Feb, 2016
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.
10th Feb, 2016
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
22nd Jan, 2015
Moneys no option :)
16th Apr, 2014
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.
24th Sep, 2014
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.
30th Mar, 2013
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.
7th Mar, 2013
Classic recipe. I have a variation where i make pikelets for the base.


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