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.



Creamy bruschetta


  • 4 eggs
  • 250 g fresh ricotta
  • 4 sprigs of basil, chopped
  • chives, chopped
  • 30 g butter
  • salt, pepper
  • 2 ripe tomatoes
  • extra-virgin olive oil

Melt on bain-marie the butter with 1 Tbs water. Add the eggs slightly beaten, salt, pepper and cook under low heat, until creamy, always mixing (~ 15 minutes). Do not make an omelette!

1 (2)

Cut the basil leaves and chives with a scissor.


Add ricotta creamed with chives and basil.



Cut the tomatoes in halves, or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem. Cube the tomatoes and season with salt, 1 Tbs olive oil, basil and chives. Set aside.

Prepare the bread:

Slice the bread on 1 cm thick slices. Coat one side of each slice with olive oil using a pastry brush, or just drizzle some oil and sprinkle some chives. Place on a cooking sheet. Place the tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. You also can rub some garlic in the slices.


Spoon the cheese cream, place some tomatoes topping on each slice of bread and serve.