Gordon Ramsay’s Eggs Benedict Recipe
Gordon Ramsay’s Eggs Benedict Recipe is a classic breakfast dish with rich flavors. It feels fancy but is simple to make at home.
Ingredients
- 2 English muffins sliced
- 4 large eggs
- 4 slices smoked ham or bacon
- 2 egg yolks
- 1 cup unsalted butter melted
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- White vinegar 1 tablespoon
- Fresh chives for garnish
Instructions
Toast the Muffins
- Slice the English muffins in half. Toast them until golden and crisp. Set them aside to stay warm.
Cook the Ham
- Heat a frying pan over medium heat. Cook ham slices until warm and lightly browned. Remove and keep warm.
Prepare Water for Poaching
- Fill a saucepan with water. Bring it to a gentle simmer. Add vinegar to help eggs hold shape.
Poach the Eggs
- Crack eggs into small bowls. Slide them gently into simmering water. Cook for three minutes until whites set.
Remove the Eggs
- Use a slotted spoon to lift eggs out. Place them on a paper towel to drain excess water.
Make the Hollandaise Base
- Add egg yolks and lemon juice to a bowl. Whisk until pale and slightly thick.
Add Melted Butter
- Slowly drizzle warm melted butter into yolks. Whisk constantly until sauce becomes thick and creamy.
Season the Sauce
- Add salt and black pepper to taste. Keep sauce warm but not hot.
Assemble the Dish
- Place ham on toasted muffins. Top with poached eggs. Spoon hollandaise sauce over eggs gently.
Garnish and Serve
- Sprinkle chopped chives on top. Serve immediately while warm and fresh.
Notes
- Use fresh eggs for better poaching results.
- Keep water gently simmering, not boiling.
- Whisk hollandaise constantly to avoid curdling.
- Serve immediately for best taste and texture.
- Warm plates help keep food hot longer.