Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend.
- 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)
- 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.
source bbcgoodfood
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