Gordon Ramsay Eggs Benedict with Crispy Parma Ham: Breakfast Perfection

Dive into the world of gourmet breakfasts with Gordon Ramsay Eggs Benedict, a delightful twist on a classic dish that showcases the renowned chef’s talent for creating unforgettable flavors. This expertly crafted recipe guides you through making a perfect Eggs Benedict, revealing the secrets behind a velvety hollandaise sauce, beautifully poached eggs, and crispy, golden-toasted English muffins.

Eggs Benedict, It’s said to have originated from a New York stockbroker seeking a hangover remedy in the late 1890s. Its popularity has soared, earning it the title of the world’s most famous brunch dish. While it pairs beautifully with smoked salmon or spinach, the true magic unfolds when served with crispy Parma prosciutto-style Italian ham, adding an irresistible depth of flavor to this culinary masterpiece.

You’ll learn to master this timeless breakfast favorite and impress your loved ones with a luxurious morning meal. Experience the joy of creating restaurant-quality Eggs Benedict in your kitchen, and savor the incredible flavors from Gordon Ramsay’s culinary expertise. (Try more great recipes Gordon Ramsay Breakfast Burger)

Equipment You Need To Make Gordon Ramsay Eggs Benedict

(Also see Gordon Ramsay’s Scrambled Eggs 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 the 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.

(Check out The Best Masterclass Cooking Classes – For Foodies & Home Chefs)

Eggs Benedict FAQ

Eggs Benedict is a classic breakfast dish consisting of poached eggs, Canadian bacon or Parma ham, and Hollandaise sauce, all served on an English muffin. It has been a popular choice for brunch menus around the world. If you have any questions about Eggs Benedict, this FAQ is here to help!

What is special about Eggs Benedict?

Eggs Benedict is a popular American breakfast dish consisting of two halves of an English muffin, each topped with a slice of ham or bacon, a poached egg, and hollandaise sauce. It is known for its rich, decadent flavors and elaborate preparation process. The dish is said to have originated in New York City in the late 1800s and has since become a beloved classic.

Is the yolk runny in Eggs Benedict?

Yes, the yolk in Eggs Benedict is typically runny. The dish consists of a poached egg cooked to set the whites, but the yolk remains liquid. This runny yolk adds richness and flavor to the dish when combined with savory ham or bacon and creamy hollandaise sauce.

What’s the difference between Eggs Royale and Benedict?

The main difference between Eggs Royale and Eggs Benedict is the type of protein used. Eggs Royale is made with smoked salmon, whereas Eggs Benedict traditionally features ham or bacon. The dish’s other elements, such as the poached egg and hollandaise sauce, are typically the same for both variations.

Are Eggs Benedict the same as a poached egg?

No, Eggs Benedict is not the same as a poached egg. A poached egg is simply an egg that has been cooked by simmering it in water without the shell until the white is set and the yolk is runny. Eggs Benedict is a dish consisting of two halves of an English muffin, each topped with a slice of ham or bacon, a poached egg, and hollandaise sauce.

What is Egg Benedict sauce made of?

The sauce used in Eggs Benedict is called hollandaise sauce. It is typically made by whisking egg yolks and lemon juice together, then slowly adding melted butter while whisking until the mixture emulsifies and thickens. The resulting sauce is rich, buttery, and slightly tangy, adding a decadent finishing touch to the dish.

The primary components of hollandaise sauce are:

  1. Egg yolks: They serve as the base of the sauce and contribute to its creamy texture.
  2. Butter: Melted and clarified butter adds richness and flavor to the sauce.
  3. Lemon juice: A touch of lemon juice provides acidity and brightness, balancing out the richness of the other ingredients.
  4. Salt: A small amount enhances the flavors and ties everything together.
  5. Cayenne pepper or white pepper (optional): A dash of pepper adds a subtle hint of heat and complexity to the sauce.

Hollandaise sauce is typically prepared using a double boiler or a heatproof bowl set over a pot of simmering water, ensuring the sauce is cooked gently to avoid curdling. The ingredients are whisked together until they reach a smooth, velvety consistency.

Gordon Ramsay Eggs Benedict Recipe

4 from 71 votes
Course: BreakfastCuisine: American


Prep time


Cooking time



Gordon Ramsay Eggs Benedict Recipe is a classic and beloved brunch dish that has captured the hearts of food enthusiasts worldwide. Featuring perfectly poached eggs nestled atop a golden toasted English muffin, this dish is brought to life with savory Canadian bacon and a velvety, rich hollandaise sauce.

This timeless recipe’s harmonious blend of flavors and textures makes it an enduring favorite for casual and special occasion breakfasts or brunches. Master the art of creating a Traditional Eggs Benedict and treat yourself and your loved ones to a delicious and indulgent dining experience that leaves a lasting impression.


  • 4 Tablespoon 4 Olive oil for frying

  • White wine vinegar for poaching

  • 8 di Parma ham slices

  • 4 Whole eggs

  • 2 Split English muffins

  • For Hollandaise Sauce
  • 3 egg yolks

  • 2 Teaspoon tarragon or white wine vinegar

  • 1 Cup 1 Melted unsalted butter

  • 1 Tablespoon 1 of Lemon juice to taste

  • Sea salt and freshly ground black pepper to taste


  • 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. Remove it on and off the heat while beating to stop this from occurring. If necessary, the goal is to attain a golden, airy foam.
  • 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 warm water from the pan if the hollandaise mix is too dense. Cover and set it aside.
  • Over medium heat, add a dash of oil to a frying pan and then fry the slices of di Parma ham until crispy. After finishing cooking, remove and drain on paper towels.
  • Now place the split English muffins in the empty frying pan and toast on both sides until golden and crisp.
  • In the meantime, gently bring some water in a saucepan to a simmer and add a splash of white vinegar. 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 and make sure that the white is cooked, but the yolk is still soft.
    Remove the egg from the liquid with a slotted spoon, place it on a paper towel to drain, and season with a pinch of salt. Keep it warm while you cook the rest of the eggs similarly.
  • Place each split English muffin on a serving plate when ready to serve. Add a slice of crispy di Parma ham, then a poached egg. Now spoon over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side.

Recipe Video


  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

John is a passionate food enthusiast and entrepreneur with over 25 years of experience in the food service industry. He is the Founder and Editor-in-Chief of Hell's Kitchen Recipes, a website dedicated to providing high-quality recipes and content to the culinary world. When he's not crafting recipes or managing the website, John enjoys spending time with his family and attending trade shows. He also loves connecting with his audience through social media and can be found on Facebook, Twitter, Google  Podcast and Hell's Kitchen Recipes YouTube channel.

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