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


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

Teaches Cooking I

Learn More

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.


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

Better tools. Learned new techniques and tips. Feel I will be a better cook.

Love Gordon's candor about how he started and sharing his home and heart with the students.

I have long been a die hard Ramsay fan, and have cooked my way through countless of his recipes and series. This has been especially rewarding and I have somehow learned more than I would have with years of cooking shows presented by him. Loved it loved it loved it! Next I am onto Keller and Puck, two other cooking heroes.

I don’t plan on being a professional chef. But I love food and I appreciate the artistry of a great chef. Gordon’s love of food is infectious. I feel I increased my chef skills watching this. Plus, you have to love his relatability. Terrific class!


A fellow student

Need some help. Followed the recipe and method as best I could, but when I put the egg in the swirling water the white didn't want to mould to the egg, almost holding on to it like a thread. My water went cloudy and foamy and the egg white rose to the top. HELP!! Advice will be greatly appreciated, really want to nail this.

Robert O.

I haven't attempted to make this yet but I'm going to make it for breakfast tomorrow morning. I thought the instructor gave very clear insight and executed the technique flawlessly. Gordon Ramsay gives such great insights to Young aspiring home chefs and Cooks trying to elevate their cooking skills to a whole new level. The start to finish instructions are amazing and the little fine details he adds really brings a whole new level of cooking to any person watching these videos. So far in the first five lessons this purchase has been well worth the money especially learning from one of my idols. I can't wait to dive deeper into this masterclass and go over it with a fine-tooth comb. Exceptional content

Graeme R.

The artistry and love that Gordon Ramsay brings to this dish shows an entirely different side of him.


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. 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...