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Red Wine Poached Egg, Asparagus, and Mushrooms

Gordon Ramsay

Lesson time 26:06 min

Learn how to sauté and purée to make this vegetarian main course, plus get tips on how to prep vegetables and poach eggs ahead of time for quick assembly when you’re ready to serve.

Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Cooking instructions made easy. I’m not a fan if ALL the recipes, but I enjoyed the class and have more dishes I can confidently make.

Gordon is an elite chef! I'll probably never get to train under or meet the man, but this class gives me some insight to how I can grow as a cook. Hopefully meeting his standards and in turn reaching my goals to be a great chef. Thank you MasterClass. Thank you Gordon. Cheers!

What a amazing experience watching Gordon cook. The biggest takeaway from this class is not he cooking of the dishes, rather the PASSION he does it with...... PASSION..... for cooking. Bravo!

Plating is so important and one of my weaknesses


Lexa C.

So curious - how is the heat source determined for each part of the dish? The asparagus was done on gas, and the other parts on the flat burner. Would love to know, if you do have the option of both, why they was each selected for its respective ingredient. Can't wait to try this dish!

A fellow student

I appreciate Gordan because of his ability to teach technique and not just recipes.


This meal was so delicious - I truly didn't think asparagus puree could taste so good! I think my puree came out a little watery, but that's an easy fix for next time (don't add water too quickly), but the flavor was certainly there. My first time poaching an egg and it came out fantastic, I decided to keep the egg bits that weren't perfect instead of trimming simply because they were still good to eat. No white asparagus available at our grocery store was the only downside. I'm allergic to mushrooms so I didn't have any on my plate but my husband assures me they were actually the best part of the dish!

A fellow student

Full of flavour what a Poached Egg! Asparagus Purée I needed more Asparagus, but amazing flavour.

A fellow student

my first attempt unfortunately we had no bottle and some of the ingredients needed to be subbed

Mabel G.

OMG You are the master of cooking, my hero and inspiration thank you Gordon for doing this for all of us who love cooking as much as you do and love you. Running to make a calla and buy ingredients. All the way from Mexico I send you my love and gratitude for making this stupid pandemic time worth a while and a lot more joyful for me and my family!!!.


ive seen he uses a lot of stocks in his cooking, but i dont how how to prepare a good vegeteble or chicken stock. II´ll appreciate some advice

A fellow student

Does Gordon use the words "beautiful" and "literally" every once in a while?

Maria K.

Took us an hour to cook, had fun with the egg(s). In the end, was really tasty!

A fellow student

Does anyone else bite their tongue when they see him destroying his non stick pan?