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Eggs Benedict

This is Gordon’s recipe.



  • 3 tbsp white wine vinegar
  • 4 fresh eggs
  • 2 toasting muffins
  • 4 slices Parma/Serrano ham
  • hollandaise sauce

Hollandaise sauce ingredients:

  • 500ml white wine vinegar
  • peppercorn, ~1 tbsp
  •  tarragon
  • 3 egg yolks
  • 200ml melted and skimmed unsalted butter (from 250g butter)
  • squeeze lemon juice

Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve. (Store in a bottle for next uses.)

Beat the egg yolks with 2 tsp reduced vinegar on bain-marie to get a sabayon (forms ribbons when the whisk is lifted).

Melt 250 g butter, remove the foam and separate from the liquid. Whisk the butter in the yolks, a little at a time, you’ll have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.

Reserve the sauce over bain-marie to keep it warm.


Split the muffins and toast them.

Bring the water to boil with vinegar in a deep saucepan.

Break the eggs into 4 separate small bowls.

Swirl the vinegared water briskly to form a vortex and slide in an egg (one at a time). It will curl round and set to a neat round shape. Cook for 3 mins, then remove with a slotted spoon.

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.

They are absolutely delicious.



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