Culinary Arts

Make: Poached Egg & Mushrooms on Brioche

Gordon Ramsay

Lesson time 8:34 min

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

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Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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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.

Wow, This class has revived my desire to cook and use fresh ingredients. I'm also going to try to get into his restaurant in London for a meal even if I have to book it months in advance. It will be well worth it.

Outstanding--motivational and practical! Thx Gordon!☺

What a fucking brilliant class! I am happier than a pig in shit or a dog with nine dicks. Gordon Ramsay is an artist and a winner. Bravo, Gordon!

It was a journey through a process driven by excellence. It was entertaining and informative, and I am inspired to try more things and be more creative. I took a lot of little things from each class; little things that will make a big difference to how I cook food. I cook for the joy of it, and I appreciated the insights shared. It can only lead to greater enjoyment.


Comments

Jordan S.

I also made one of Gordon's other poached egg recipes included in a link on the pdf for this lesson. Avocado Toast with a Poached Egg. It's so refreshing and holds the perfect ingredients for breakfast. Bright and silky and then a nutty flavor and texture added with the almonds. I would have never put these ingredients together on my own.

Jordan S.

Loved learning how to make the perfect poached egg. I've been practicing every morning to perfect it. My 7 and 4 year old boys say it's their favorite way to eat eggs now.

A fellow student

I did it today for my breakfast, this is first recipe from this masterclass that I practiced, but not the last, for sure. With Gordon's instructions according to poached egg, this was my first time that I was so confident about it. It always was a lottery - is it cooked or overcooked? Today it was perfect! Am I the only one who was thinking during eating "Hmmm I'm courious what Gordon would say about my version?" :D I have used my home made bread instead of brioche, and some chives instead of truffles that I cannot afford in the moment :D

A fellow student

It was very delicious. I think what makes the cut is the type of bread used and the smokiness of the bacon.

Monica D.

I cannot wait to make this! All ingredients are on my list for tomorrow...cannot wait!

Ruxandra

I made this today, my first recipe from Gordon's masterclass, which I have just completed. It is indeed awesome!

Victor C.

This is the first time I had made poached egg for breakfast. Had a bit of a problem with my first attempt to make my poached egged but 2nd time turns out better. Does anyone has any idea on how to make the poached egg comes out in a better shape just like what Gordon did in his video?

Sylvie

What is the best way to clean mushrooms without adding to their 30% water content?

Brenda D.

Not only do I love Gordon’s passion but his no nonsense approach really makes the steps feel like common sense and not intimidating. I have always loved mushrooms but also struggled with them and love the tips about adding bacon and draining. It seems so obvious now. I love how using the most simple ingredients can make such a gorgeous dish. Definitely making this in the next few days and will work to perfect it.

A fellow student

I wasn't terribly impressed. It struck me that this was a sort of video equivalent of Delia's boil an egg start to her famous 'How to Cook' book. Except this was poach an egg. And it didn't even tell you how to do that properly. You'd have had to watch very carefully to realise that the technique depends on creating the 'vortex' of water, and there was no instruction at all about how to identify the texture of the egg after cooking to see that it's not too soft. I didn't want recipes signing up to this course, I wanted to learn about techniques, the way promised in the taster. But actually the best bit about it was the recipe tip of using brioche for the toast.