Eggs Benedict, poached eggs, and hollandaise sauce. It is allegedly named after a New York stockbroker who ordered it as a fix for a hangover late in the 1890s. It is so popular that it has become the world’s most well-known brunch dish. It’s magnificent with smoked salmon or spinach, but I like it best with crisp di Parma prosciutto-style Italian ham. Below are all the Gordon Ramsay Eggs Benedict ingredients you will need to make this famous recipe.
The hollandaise will stay in a warm place for 30 minutes or so. But if you’ve ever made hollandaise sauce, timing is a real challenge because, as you know, the hollandaise sauce will break down if you try to hold it too long before using it. I learned a trick to make the poached eggs ahead of time and then reheat them.
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Equipment You Need To Make Gordon Ramsay Eggs Benedict Recipe?
- Glass Bowl – Take a glass bowl for preparing hollandaise sauce using the bain-marie method.
- Saucepan – Saucepan will be used to boil the eggs and to make hollandaise sauce.
- Knife – Slice the English muffins with a help of a knife.
- spoon – Pour the hollandaise sauce on the eggs benedict with a spoon.
- Whisk – Keep stirring the hollandaise sauce with a whisk. Stirring it constantly will bring out the creamy and smooth texture of the sauce.
- Skillet – Toast the muffins and roast the ham in a skillet.
I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the HexClad 7-Piece Hybrid; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or HexClad on Amazon.
How to Make Gordon Ramsay Eggs Benedict
This Gordon Ramsay egg benedict recipe is my wife’s favorite breakfast item, and it’s super straightforward to make in your kitchen! It begins with a split, crispy Thomas English muffin, topped with a slice or two of Crispy Parma Ham, then one poached egg, with a fabulous Eggs Benedict hollandaise sauce. You can watch the Gordon Ramsay eggs benedict video below.
Step 1. Start by preparing the hollandaise. Bring water to a boil in a large pan, then lower the heat to a simmer. Put large stainless steel or heatproof bowl over the saucepan (make sure the bottom doesn’t touch the water) and add the egg yolks to the bowl.
Add the vinegar and whisk briskly until the mix forms a foam, but make sure it doesn’t get too hot. If necessary, remove it on and off the heat while beating to stop this from occurring. The goal is to attain a golden, airy foam.
Step 2. Cover and set it aside. Now remove the pan off the heat and then, a little later, start whisking in the melted butter until it is all combined and you have a consistency that is just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice; add some warm water from the pan if the hollandaise mix is too dense.
Step 3. Now, over medium heat, add a dash of oil into a frying pan and then fry the slices of di Parma ham until crispy. After finishing cooking, remove and drain on paper towels.
Step 4. Now place the split English muffins in the empty frying pan and toast on both sides until golden and crisp.
Step 5. In a teacup or ramekin, break an egg, whisk the water to create a gentle swirl, and place the egg in its center. Let the egg cook for about 3 minutes, or until the egg starts to float to the top, making sure that the white is cooked, but the yolk is still soft. In the meantime, gently bring to a simmer some water in a saucepan and add a splash of white vinegar.
Remove the egg out of the liquid with a slotted spoon, place a paper towel to drain, and season with a pinch of salt. Keep warm while you cook the rest of the eggs in the same manner.
Step 6. Add a slice of crispy di Parma ham on top, followed by a poached egg. Now spoon over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side. Place each split English muffin on a serving plate when ready to serve.