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