Gordon Ramsay’s Eggs Benedict

Gordon Ramsay Eggs Benedict is the definitive guide to mastering the king of brunch dishes. While many home cooks are intimidated by the two main components—poaching eggs and making Hollandaise sauce—Gordon Ramsay’s method breaks them down into foolproof steps. This recipe features perfectly toasted English muffins topped with crispy Parma ham (or Canadian bacon), a runny poached egg, and a rich, buttery, homemade Hollandaise that is whisked to perfection. It is a decadent, restaurant-quality breakfast that relies on timing and technique rather than complicated ingredients.

Try More Recipes:

• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Scrambled Eggs With Salmon
• Gordon Ramsay’s Crunchy Coleslaw Recipe

Why You Will Love This Eggs Benedict Recipe:

• The Perfect Poach: Gordon’s “swirl” technique ensures your eggs have neat, tight whites and a perfectly molten yolk every time.
• Foolproof Hollandaise: This recipe uses a classic sabayon method (whisking yolks over steam) which creates a lighter, airier sauce that is less likely to split than blender versions.
• Parma Ham Twist: Gordon often swaps the traditional thick Canadian bacon for thin, crispy slices of Parma ham or prosciutto, adding a sophisticated salty crunch.
• Weekend Luxury: It is the ultimate impressive dish to serve for a special occasion or a lazy Sunday morning.
• Texture Contrast: The crunch of the toasted muffin, the crispness of the ham, and the silkiness of the sauce create the perfect bite.

Gordon Ramsay Eggs Benedict Ingredients

The Base

• 4 English muffins, split in half
• 8 slices Parma ham (prosciutto) or thick-cut back bacon
• 4 large, fresh eggs (fresher eggs hold their shape better)
• White wine vinegar (for the poaching water)
• Butter (for toasting muffins)
• Chopped chives (for garnish)

The Hollandaise Sauce

• 3 large egg yolks
• 200g unsalted butter, clarified (melted and milk solids removed)
• 1 tbsp white wine vinegar
• 1 tsp fresh lemon juice
• 1 tsp warm water
• Salt and ground white pepper (or cayenne for a kick)
• 1 tbsp fresh tarragon (optional, for a Bearnaise twist)

How To Make Gordon Ramsay Eggs Benedict

1. Clarify the Butter: Melt the 200g of butter in a small pan. Let it sit for a minute so the white milk solids sink to the bottom. Pour the clear yellow liquid into a jug, discarding the milky residue. Keep it warm.
2. Make the Sabayon (Sauce Base): Place a heatproof glass bowl over a pan of gently simmering water (bain-marie). Do not let the bowl touch the water. Add the 3 egg yolks, 1 tsp water, and 1 tbsp vinegar to the bowl. Whisk vigorously for 3 to 4 minutes until the mixture is pale, thick, and fluffy (it should leave a ribbon trail when the whisk is lifted).
3. Emulsify: Remove the bowl from the heat. Slowly drizzle the warm clarified butter into the egg mixture, whisking constantly. Add it drop by drop at first, then in a thin stream. The sauce will thicken into a rich, glossy mayonnaise consistency.
   • Season: Stir in the lemon juice, salt, and white pepper. Keep warm near the stove (not on direct heat).
4. Crisp the Ham: Heat a little oil in a frying pan. Fry the Parma ham or bacon for 2 minutes on each side until crispy. Drain on paper towels.
5. Poach the Eggs: Bring a deep pan of water to a gentle simmer. Add a splash of vinegar (no salt). Crack an egg into a small cup or ramekin. Use a spoon to create a gentle whirlpool in the water. Tip the egg into the center of the whirlpool. Poach for 3 minutes.
   • Tip: Remove with a slotted spoon and drain on a paper towel to remove excess water.
6. Toast: Toast the English muffins until golden brown. Butter them generously.
7. Assemble: Place two muffin halves on a plate. Top each with a slice of crispy ham. Gently place a poached egg on top of the ham.
8. Serve: Spoon the warm Hollandaise sauce generously over the eggs. Garnish with chopped chives.

Recipe Tips

• Fixing Split Sauce: If your Hollandaise splits (looks oily), don’t panic. Put a fresh egg yolk in a clean bowl and slowly whisk the split mixture into it. It will come back together.
• Fresh Eggs are Crucial: Old eggs have watery whites that whispy away in the pan. Use the freshest eggs possible for a tight, neat shape.
• Don’t Salt the Water: Salt breaks down egg whites, creating a mess. Only use vinegar in your poaching water.
• Timing: Poach the eggs last. The sauce can sit for 10 minutes (covered in a warm spot), and the ham can be kept warm in the oven, but eggs wait for no one.

What To Serve With Eggs Benedict?

This is a rich, standalone dish but it pairs well with lighter sides to cut the fat. Roasted Asparagus is a classic accompaniment, as the earthy flavor pairs beautifully with Hollandaise. For a lighter touch, serve with a simple Fruit Salad of melon and berries to cleanse the palate. If you want a hearty “Full English” vibe, add crispy Hash Browns or sautéed mushrooms on the side.

How To Store Leftovers Eggs Benedict?

• Eggs & Sauce: Eggs Benedict does not store well. The yolk will harden, the sauce will split if reheated, and the muffin will get soggy.
• Components: You can store the Hollandaise in the fridge for 1 day, but you cannot reheat it easily without it scrambling. It is best to make only what you need.

How To Reheat Leftovers Eggs Benedict?

Not Recommended: This is strictly a “cook and eat” fresh meal. If you must reheat the sauce, do so over a very gentle water bath, whisking constantly, but the texture will likely change.

FAQs

More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay’s Leek and Potato Soup Recipe

Eggs Benedict Nutrition Facts

Serving Size: 1 serving (2 muffins/eggs)

• Calories: 750 kcal
• Total Fat: 55g
• Saturated Fat: 28g
• Cholesterol: 600mg
• Sodium: 1200mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 32g