Gordon Ramsay’s recipe features poached egg, Parma ham and hollandaise, all served on fluffy muffins.

Ingredients

• Just over 3 tablespoons white wine vinegar
• 4 eggs, plus 2 egg yolks
• 4 slices Parma ham
• 2 muffins
• Squeeze of lemon juice
• Pinch of cayenne pepper

Method

1. Bring a deep saucepan of water to the boil (at least 2 liters) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.
2. Break the eggs into fine separate bowls or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.

To Make the Hollandaise

1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
2. In a heatproof glass, add 1 tsp of white wine vinegar, a pinch of salt and a splash of iced-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.
3. Remove from the heat and stir 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

1. Swirl the simmering vinegared water briskly to form a vortex and slide in the eggs one at a time. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
2. Repeat with the other eggs, one at a time, re-swirl 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. Garnish with parsley, chives or fresh herbs, to suit your taste.