Eggs Benedict - Gordon Ramsey

By jimihndrks-2

Ingredients

• 3 tbsp white wine vinegar
• 4 large free range egg
• 2 toasting muffin
• 1 batch hot hollandaise sauce (see 'Goes well with' below)
• 4 slices Parma ham (or Serrano or Bayonne)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Makes 4 halves

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.

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.