Gordon Ramsay Eggs Benedict
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.
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
Instructions
- 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.
- Fill a large pot with water and add 2 tablespoons of white wine vinegar.
- Bring it to a gentle simmer.
- 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.
- 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.
- 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.
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