Gordon’s Eggs Benedict

A perfect recipe for Sunday brunch, special occasions or even just a lazy morning. A classic took on by the great chef Gordon Ramsay via GoodFood.

Prep Time: 5 minutes
Bake Time: 15 minutes
Serves: Makes 4 halves

Ingredients:

  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • 1 batch hot hollandaise sauce
  • 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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