Gordons Eggs Benedict Recipes

GORDON'S EGGS BENEDICT

Gordon's eggs benedict image

Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

Provided by Gordon Ramsay

Categories Breakfast, Brunch, Main course

Time 20m

Yield Makes 4 halves

Number Of Ingredients 5

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

Steps:

Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
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.
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.

Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium

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Start by preparing the hollandaise. Bring water to the boil in a large pan of, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure bottom doesn’t touch the water) and then add the egg yolks to bowl. Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn't get too hot. Remove it on and off the heat while beating to stop this occurring If necessary. The goal is to attain a golden, airy foam.
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