From Gordon Ramsay's MasterClass

Make: Poached Egg & Mushrooms on Brioche

Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.

Topics include: Poached Egg & Mushrooms on Toast

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Learn how to make perfect poached eggs every time as Gordon shows you how to master one of his go-to breakfast dishes.

Topics include: Poached Egg & Mushrooms on Toast

Gordon Ramsay

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.

Reviews

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

I am learning so many great tips from these classes!

This was the best gift I've received. So much passion in this class. Thank you

I learned a great deal from Gordon Ramsay, and I will use what he has taught me in my kitchen.

Gordon is an excellent teacher, able to spread his passion for ingredients and cooking. Where was this class 40 years ago? So much to learn!

Comments

Will

It's nice to see a simple meal that uses no herbs or spices other than salt and pepper.

Imants O.

So how does swirling the water make any sense if you're poaching more than one egg? One pot per egg? Poach one at a time while the others get cold? Thoughts?

Jason G.

Yesterday’s was not enough bacon, too much bread and not enough eggs. Fixed that today... much better.

Jason G.

Is Gordon’s bacon a different thing than what we call bacon in Texas? His almost looks like it could be salt pork but it could also just be very thick sliced bacon?

Allie G.

Okay....so I tried 3 different types of eggs. 1. Organic - no hormones, no antibiotics etc. 2. Cage Free -free range. 3. Regular everyday at the supermarket type. A part from varying colors of yolks....a bit of variation in odor of the yolk....the whites are all the same in flavor and cooking ability.

Jake D.

I made the dish a bit different, although I did used his technique on how to make the poached egg.

Arjun M.

Thank you Chef Ramsay! Wow I made it and it was awesome!! I am a total noob, I can cook maybe 4 things, but your master class goes over helpful details to follow along. Simple ingredients, love that the class workbook is like a supplemental recipe guide. Question: is the white wine vinegar meant to impart flavor into the poached egg, or just help keep it together? Is it better to use no vinegar if one is comfortable poaching without it? How much vinegar should one use? My boiling pot stinks of vinegar...

Russell X.

Great accessible dish to start with, made me smile that I'd been able to get so much flavour from simple ingredients with Gordons straight forward tips. I'm looking forward to doing this again to make it second nature and to building upon my skills in the next lessons. I should have taken a picture but it didn't last long on the plate.

Amber S.

I loved this dish so much. The mushrooms were incredible with the poached egg. Unfortunately, the egg was not as runny as I liked. I will be trying again soon.

Jørn L.

Nice dish. I learned from a chef that you can use clingfilm (plastic wrap) to cook the poached egg. Wrap the egg in film and drop into the boiling water. You don't have to use vinegar then. Anyone tried that ? And I have tried to add onion to the dish. It obviously changes the flavour, and liked that version too. But what should you care about if you change the dish by adding another ingredient like onion ? What happens if you substitute the mushrooms with squash or bell pepper ?