Gordon Ramsay Eggs Benedict Recipe
Are you ready to tackle Gordon Ramsay's Eggs Benedict recipe with me?!This dish elegantly combines poached eggs and a rich hollandaise sauce on a crispy English muffin.My first trick to share: Add white wine vinegar to the boiling water to help the egg whites set, making the poached eggs come out flawless each time.I absolutely love this recipe because the crispy Parma ham adds the perfect touch of texture and flavor that truly complements the creamy sauce.
Ingredients
- 4 slices of Canadian Bacon
- 4 large Eggs
- 2 English Muffins halved
- 1 tbsp White Vinegar
- 1/2 cup Butter melted
- 3 Egg Yolks
- 1 tbsp Lemon Juice
- Salt to taste
- Pepper to taste
Instructions
- Begin with the hollandaise sauce.
- In a heatproof bowl, whisk egg yolks with lemon juice.
- Place over simmering water, whisking constantly until thickened.
- Remove from heat and slowly incorporate melted butter.
- Season with salt and pepper.
- Fill a saucepan with water and bring it to a gentle simmer.
- Add white vinegar.
- Crack each egg into a cup and gently slip into the simmering water.
- Cook until whites are just set.
- Use a slotted spoon to remove eggs.
- Toast the English muffins until golden-brown and warm.
- Set them aside while preparing the bacon.
- Heat a skillet over medium heat.
- Add Canadian bacon, cooking until crispy and heated through.
- Place on top of the toasted English muffins.
- Top each muffin half with a poached egg.
- Generously spoon hollandaise sauce over the eggs.
- Serve immediately while warm.
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