Eggs benedict

Contains pork – recipe is for non-Muslims only

Learn how to make the perfect eggs benedict for an indulgent weekend brunch. Gordon Ramsay’s recipe features poached eggs, parma ham and hollandaise on fluffy muffins

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • A challenge

Nutrition per serving

  • kcal 705
  • fat 64g
  • saturates 36g
  • carbs 16g
  • sugars 0g
  • fibre 1g
  • protein 18g
  • salt 1.3g

Ingredients

  • 3 tbsp white wine vinegar
  • 4 free-range eggs
  • 2 toasting muffins
  • 4 parma ham
  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar or tarragon vinegar
  • squeeze of lemon juice
  • pinch of cayenne pepper

Tip

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MPU 2

Method

  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.

  2. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.

  3. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

  4. Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

  5. Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

  6. Swirl the simmering 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.

  7. 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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