Gordon's eggs Benedict
Makes 4 halves
A challenge
Prep:
Cook:
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Skip to 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)
Nutrition: per serving
- kcal705
- fat64g
- saturates36g
- carbs16g
- sugars0g
- fibre1g
- protein18g
- salt1.34glow
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.