Gordon Ramsay Eggs Benedict Recipe

This Gordon Ramsay Eggs Benedict recipe is a brunch for the ages!

Assembling perfectly poached eggs, crispy bacon, and creamy hollandaise sauce is simply divine, my friends.

You might not realize it, but using fresh eggs is best for poaching for both taste…and appearance (just sayin’).

I recommend making the hollandaise sauce just before serving to keep it warm and silky.

And be sure to toast the English muffins until golden brown for added crunch.

This recipe is perfect for a luxurious weekend brunch or a special breakfast.

How to Make Gordon Ramsay Eggs Benedict

Ingredients

• 4 slices Parma Ham
• 4 large Eggs
• 2 English Muffins (halved)
• 2 tbsp White Wine Vinegar
• 1 cup Unsalted Butter (melted)
• 3 Egg Yolks
• 1 tbsp Lemon Juice
• 1 pinch Salt
• 1 pinch Cayenne Pepper

Step-by-Step Instructions

Step 1:

Begin by heating 2 tablespoons of olive oil in a non-stick frying pan over medium-high heat.

Add the Parma ham slices and cook each side for 1-2 minutes until crispy.

Set them aside.

Step 2:

Fill a large pot with water and add 2 tablespoons of white wine vinegar.

Bring it to a gentle simmer.

Step 3:

Create a vortex in the water by swirling it briskly.

Slide in an egg carefully.

Cook for 2-3 minutes until it sets in a neat round shape.

Remove with a slotted spoon and repeat for each egg.

Step 4:

For the hollandaise sauce, whisk egg yolks and lemon juice together in a bowl over simmering water.

Gradually add melted butter while whisking constantly.

Add a pinch of salt and cayenne pepper.

Remove from heat once thick and creamy.

Step 5:

Lightly toast English muffin halves.

Place a slice of crispy Parma ham on each half.

Top with a poached egg, then drizzle hollandaise sauce over each.

Tips and Tricks for Making This Recipe

Perfect Poaching:

Swirling the water to create a vortex helps the egg whites wrap neatly around the yolk.

If your saucepan is wide, use a spoon to assist with the swirling process.

Hollandaise Consistency:

If your sauce becomes too thick, adding a teaspoon of warm water can make it smoother.

Keep whisking it to maintain a creamy texture.

Simplifying Muffins:

If English muffins aren’t available, try using toasted sourdough or ciabatta as a tasty alternative.

They add a crunchy texture that pairs well with the dish.

Making Ahead:

You can crisp the ham a day ahead and store it in an airtight container.

Reheat quickly in the oven before assembling the dish.

Keeping Warm:

If you’re serving a crowd, keep poached eggs warm in slightly warm water until you’re ready to assemble.

This helps maintain their softness.

What to Serve with Gordon Ramsay Eggs Benedict

Fresh Fruit Salad

A fresh fruit salad offers a refreshing contrast to the richness of Eggs Benedict.

Consider mixing berries, melons, and citrus to add a variety of flavors.

Adding a light dressing like honey-lime can give it an extra zing.

Breakfast Potatoes

Breakfast potatoes are a traditional choice that pairs beautifully with Eggs Benedict.

They provide a hearty and satisfying complement to the meal.

You can season them with your favorite herbs and spices for added flavor.

Grilled Asparagus

Grilled asparagus is a fantastic way to add some greens to your plate.

Its slightly charred flavor pairs remarkably well with Hollandaise sauce.

It’s easy to prepare and makes a healthy addition.

Ratatouille

Ratatouille might not be the first choice that comes to mind, but it’s an excellent pairing.

This vegetable medley brings a burst of color and flavor to your breakfast table.

You might be surprised at how well it complements the main dish.

Crab Cakes

Crab cakes are an exciting and somewhat indulgent side that goes great with Eggs Benedict!

The seafood element harmonizes well with the flavors of the dish, adding a bit of luxury.

It feels like a special treat, making the meal quite memorable.

Variations and Substitutions

Eggs Benedict is such a versatile dish, and I love exploring all the creative twists you can try!

You can switch up the meat by replacing traditional Canadian bacon with crispy parma ham or smoked salmon for a different flavor.

Experimenting with greens is always fun!

For a vegetarian option, you can substitute spinach for the meat, creating a delicious Eggs Florentine.

If you like a bit of spice, you can add a sprinkle of smoked paprika or some chili flakes to the hollandaise sauce.

Feel free to try different types of bread as well.

Swap the English muffin with a croissant or even a slice of sourdough to change the texture and taste.

Using alternative vinegars, like apple cider or balsamic, can tweak the egg poaching process with interesting results.

How to Store Leftover Gordon Ramsay Eggs Benedict

If you have leftover Eggs Benedict, storing it properly is key to maintaining its delicious flavors.

You’ll want to keep each component separate to ensure the best taste.

Storing the Poached Eggs

I recommend placing your poached eggs in an airtight container.

Refrigerate them safely for up to three days.

Keep a small layer of water in the container to prevent the eggs from drying out.

Keeping the Hollandaise Sauce

Hollandaise sauce should be stored separately in another airtight container.

This helps keep its rich, creamy consistency intact.

Store it in the fridge for a couple of days to enjoy it later.

Handling the Ham and Muffins

Place the ham and English muffins separately in airtight containers or wrap them in foil.

This prevents them from absorbing moisture and getting soggy.

They can stay fresh in the refrigerator for a few days.

Following these steps will help you savor every bite when you’re ready for your next breakfast treat!

Common Mistakes to Avoid

Overcooking the Eggs

Make sure not to overcook the eggs because you want those yolks to be perfectly runny and luxurious.

Time is your best friend here; set a timer for 3 to 4 minutes to achieve eggs cooked just right.

Remember, even a minute too long can lead to yolks that are firm instead of runny.

Using Cold Muffins

Warm your English muffins to make a world of difference in the final dish.

You can either lightly toast them or give them a quick warm-up in the oven.

This adds a lovely, crisp texture that pairs beautifully with the creamy hollandaise sauce.

Failing the Hollandaise

Hollandaise sauce requires patience and constant attention to avoid clumps or separation.

Keep whisking over a gentle heat until the sauce thickens into a smooth, velvety consistency.

If the sauce becomes lumpy, you can try whisking in a splash of warm water to save it.