Gordon Ramsay’s Eggs Benedict with Parma Ham

The mastery of Eggs Benedict Gordon Ramsay lies in the perfect harmony between rich hollandaise sauce, runny poached eggs, and crispy Parma ham, all balanced on warm English muffins. This version adapts Gordon Ramsay’s signature method, which puts a refined spin on the breakfast classic by substituting traditional Canadian bacon with paper-thin Parma ham.

The secret behind this recipe’s success rests in the temperature control of the hollandaise sauce and the precise timing of the poached eggs. The sauce must maintain a specific warmth without breaking, while the eggs need exactly 3 minutes in simmering water to achieve the ideal consistency – firm whites encasing golden, liquid yolks.

Ingredients:

• 4 fresh eggs
• 4 English muffins, split
• 8 slices Parma ham
• 4 egg yolks (for hollandaise)
• 250g unsalted butter, clarified
• 1 tablespoon white vinegar
• 2 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper
• Salt and white pepper
• Fresh parsley for garnish

Fill a deep pan with water and add white vinegar. Bring to a gentle simmer at 85°C (185°F). Make the hollandaise by whisking egg yolks with lemon juice over a bain-marie until thick. Slowly incorporate warm clarified butter while whisking constantly. Season with cayenne, salt, and white pepper.

Toast the muffins until golden. Poach eggs by creating a gentle whirlpool in the simmering water and dropping them in one at a time. Cook for 3 minutes. Layer each muffin with Parma ham, place a poached egg on top, and coat it with hollandaise sauce. Garnish with fresh parsley.

Using a kitchen thermometer helps maintain the correct water temperature for poaching eggs and preparing hollandaise. Fresh eggs work best for poaching as they hold their shape better.

The hollandaise sauce can be kept warm in a thermos while completing the other components. If the sauce becomes too thick, whisk in a few drops of warm water. Prepare the mise en place before starting, as timing is critical for serving all components at their optimal temperature.

Eggs Benedict Gordon Ramsay Recipe

Gordon Ramsay's exquisite rendition of Eggs Benedict features the crispiest Parma ham. This step-by-step guide will empower you to recreate a dish with the perfection and panache of a seasoned chef, turning a simple breakfast into a spectacular feast.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 4 fresh eggs
• 4 English muffins split
• 8 slices Parma ham
• 4 egg yolks for hollandaise
• 250 g unsalted butter clarified
• 1 tablespoon white vinegar
• 2 tablespoons lemon juice
• 1/4 teaspoon cayenne pepper
• Salt and white pepper
• Fresh parsley for garnish

Instructions

 

Crisp the Parma Ham:

• Heat 2 tablespoons of olive oil in a large, non-stick frying pan over medium-high heat.
• Add the Parma ham slices and cook until crispy, about 1-2 minutes per side.
• Remove the ham from the pan and drain on paper towels. Set aside.

Poach the Eggs:

• Fill a deep-sided frying pan or a saucepan with about 3 inches of water and bring it to a gentle simmer.
• Add a splash of white wine vinegar to the water (this helps the egg whites to thicken).
• Crack each egg into a small cup or bowl and gently slide it into the simmering water.
• Poach the eggs for 3-4 minutes for a soft yolk or a minute longer for a firmer yolk.
• Use a slotted spoon to remove the eggs from the water and drain on paper towels.

Make the Hollandaise Sauce:

• Whisk the egg yolks and tarragon or white wine vinegar in a heatproof bowl.
• Set the bowl over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl).
• Whisk the mixture constantly until it thickens and has doubled in volume.
• Remove the bowl from the heat and slowly whisk in the melted butter until the sauce is thick and smooth.
• Add the lemon juice, and season with sea salt and freshly ground black pepper to taste. Keep the sauce warm.

Assemble the Eggs Benedict:

• Toast the English muffins and lightly butter them if desired.
• Place a couple of crispy Parma ham slices on each muffin half.
• Carefully place a poached egg on top of the ham.
• Spoon a generous amount of Hollandaise sauce over each egg.
• Garnish with fresh herbs, such as chopped chives or parsley.
• Serve immediately and enjoy your Gordon Ramsay-style Eggs Benedict with Crispy Parma Ham!

Video

Notes

Adapted from Gordon Ramsay’s Ultimate Cookery Course TV Show. 

This Eggs Benedict variation combines traditional methods with modern refinements. The Parma ham adds a sophisticated touch to the classic breakfast dish, while precise temperature control and timing create restaurant-quality results. Master these techniques to recreate this iconic brunch dish in your kitchen.