Gordon's Eggs Benedict

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

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level For the keen cook
• Servings Makes 4 halves

Nutrition per serving

• Kcalories

  705

• Protein

  18g

• Carbs

  16g

• Fat

  64g

• Saturates

  36g

• Fibre

  1g

• Sugar

  0g

• Salt

  1.34g

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 (or Serrano or Bayonne)

Directions

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.

Categories: All Christmas, Dairy