Looking to elevate your breakfast game? Gordon Ramsay’s Eggs Benedict recipe offers a gourmet twist on this classic brunch favorite. With perfectly poached eggs, crispy English muffins, and a rich hollandaise sauce, Ramsay’s method promises a luxurious start to your day. Follow these expert tips to master a restaurant-quality dish at home.
Gordon Ramsay’s Eggs Benedict Recipe
Ingredients
- 3 tbsp white wine vinegar
- 4 eggs
- 2 English muffins
- 4 slices of Parma ham
For the Hollandaise Sauce:
- 125g butter
- 2 egg yolks
- ½ tsp white wine vinegar or tarragon vinegar
- A squeeze of lemon juice
- A pinch of cayenne pepper
Instructions
Making the Hollandaise Sauce
- Melt the Butter: Melt the butter in a saucepan, then skim off any white solids that rise to the top. Keep the butter warm.
- Prepare the Egg Mixture: In a heatproof bowl (metal or glass) that fits over a small saucepan, mix the egg yolks, white wine or tarragon vinegar, a pinch of salt, and a splash of cold water. Whisk this mixture for a few minutes, then place the bowl over a pan of simmering water. Whisk continuously until the mixture thickens and turns pale, about 3-5 minutes.
- Finish the Sauce: Remove the bowl from the heat and gradually whisk in the melted butter, bit by bit, until the sauce is smooth and creamy. If it gets too thick, add a little water to loosen it. Season with lemon juice and cayenne pepper. Keep the sauce warm.
Preparing Parma Ham and Muffins
- Prepare Parma Ham: Heat some olive oil in a saucepan, add the Parma ham, cook on both sides until golden.
- Prepare Muffins: Split and lightly toast the English muffins on both sides.
Making the Poached Eggs
- Fill a deep saucepan with at least 2 liters of water and bring it to a boil. Add 3 tbsp of white wine vinegar, then reduce the heat so the water is just gently simmering.
- Crack each egg into a separate coffee cup or small ramekin.
- Create a gentle whirlpool in the simmering water and carefully slide one egg into the center. It should form into a neat shape. Cook for 2-3 minutes, then lift the egg out with a slotted spoon.
- Place it on tissue paper to remove excess water
- Poach the remaining eggs in the same manner.
Assembling the Eggs Benedict
- Put a slice of Parma ham on each toasted muffin.
- Place a poached egg on each.
- Spoon and spread hollandaise sauce over the eggs and serve immediately.
Gordon Ramsay’s Eggs Benedict recipe transforms a simple dish into a culinary delight. By mastering his techniques for poaching eggs and making hollandaise sauce, you can achieve a restaurant-level breakfast right in your kitchen. Enjoy the rich flavors and impressive presentation that make this recipe a standout choice for any brunch occasion.
