Eggs benedict

Eggs benedict

Gordon Ramsay’s breakfast traditional is the ideal way to commence an indulgent weekend

Nutrition and additional data

Nutrition: per serving


The ultimate ease foods, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 toasting muffins
  • 1 batch sizzling hollandaise sauce (see ‘Goes effectively with’ below)
  • four slices Parma ham (or Serrano or Bayonne)
  • Deliver a deep saucepan of water to the boil (at least 2 litres) and include 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 type a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then take away 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 leading, then prime with an egg. Spoon above the remaining hollandaise and serve at as soon as.