Gordon's Eggs Benedict
This recipe combines perfectly poached eggs, crispy muffins, savory Parma ham, and luxurious hollandaise sauce, creating a delightful brunch dish that is sure to impress. The velvety texture of the eggs paired with the rich and tangy sauce make this Eggs Benedict recipe a classic favorite for any morning or weekend treat. Serve it warm and enjoy the symphony of flavors in every bite.
— Constant Cookbook
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)
Instructions
- To prepare:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.
- Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.
- To make the hollandaise:
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
- Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- To make the eggs benedict:
- Swirl the simmering 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.
Cook Time
15M
Prep Time
PT5M
Yield
Makes 4 halves
Nutrition
- Calories: 705 calories
- Fat Content: 64 grams fat
- Saturated Fat Content: 36 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.3 milligram of sodium
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