Eggs Benedict

 

Eggs Benedict Recipe

🕘Prep:5 mins

Cook:15 mins

🍳A challenge

🍽Makes 4 halves

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

Ingredients

3 tbsp white wine vinegar

4 free-range eggs

2 toasting muffins

4 parma ham

For the hollandaise sauce

125g butter

2 egg yolks

½ tsp white wine vinegar or tarragon vinegar

squeeze of lemon juice

pinch of cayenne pepper

Method

To prepare:

STEP 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.

STEP 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.

To make the hollandaise:

STEP 1

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

STEP 2

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

STEP 3

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.

To make the eggs benedict:

STEP 1

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.

STEP 2

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. 

By Gordon Ramsay

Chocolate Mousse

 

Chocolate mousse 

🕘Prep:5 mins

Cook:2 mins

🍳Easy

🍽Serves 4

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Ingredients

150g 70% dark chocolate, plus extra to serve

6 egg whites

2 tbsp golden caster sugar

4 tbsp crème fraîche and grated chocolate, to serve

Method

STEP 1

Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

STEP 2

Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

By Elena Silcock

Beef burger

 

Beef Burger Recipe

🕘Prep:25 mins

Cook:15 mins

plus soaking

🍳Easy

🍽Serves 2

Forget the takeaway and make these double decker homemade cheeseburgers. With gherkins, crisp lettuce and a secret sauce, they take some beating

Ingredients

1 small onion, finely chopped

4 sesame-topped burger buns

300g steak mince

1 tbsp sunflower oil

small wedge of iceberg lettuce, finely shredded

2 slices of mild cheddar or burger cheese

1 gherkin sliced lengthways

oven fries, to serve

For the secret sauce

100g mayonnaise

1 tbsp American mustard

large pinch garlic granules

large pinch onion granules

¼ tsp smoked paprika

1 tbsp white wine vinegar

1 tsp pickle relish or finely chopped gherkin

Method

STEP 1

Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.

STEP 2

Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.

By Barney Desmazery

Japanese pancakes

 

Japanese Pancakes 

🕘Prep:10 mins

Cook:1 hr and 30 mins

(or approx 12 mins cooking per pancake)

🍳Easy

🍽Makes 6

Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat

 

Ingredients

150g self-raising flour

½ tsp baking powder

2 tbsp golden caster sugar

2 eggs

1 tbsp rapeseed, sunflower or grapeseed oil

180ml milk

dash of vanilla extract

oil spray for cooking or a mild-flavoured cooking oil (whatever you use in the batter)

maple syrup, ice cream, crisp bacon, berries.

Method

STEP 1

Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly. 

STEP 2

Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.