Start the weekend the right way by making the perfect eggs benedict for an indulgent brunch. Gordon Ramsay’s recipe features poached egg, Parma ham and hollandaise, all served on fluffy muffins.

Ingredients:

• Just over 3 tbsp white wine vinegar
• 4 eggs, plus 2 egg yolks
• 2 toasting muffins
• 4 slices Parma ham
• 125g butter
• Squeeze of lemon juice
• Pinch of cayenne pepper

Method:

Preparation

Bring a deep saucepanof 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

1. Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.

2. Put the egg yolks, 1 tsp of white wine 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.

3. 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 makes the eggs benedict

1. 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.

2. 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. Garnish with parsley, chives or fresh herbs, to suit your taste.