Eggs Benedict, poached eggs and hollandaise sauce. Allegedly named after a New York stockbroker who ordered it as a fix for a hangover late in the 1890s. That’s the reason why it is so popular and has become the world’s most well-known brunch dish, Below you have all the Gordon Ramsay eggs Benedict ingredients you will need to make this famous recipe. It’s magnificent with smoked salmon or spinach, but I like it best with crisp di Parma prosciutto style Italian ham.

The hollandaise will hold in a warm place for 30 minutes or so. But if you 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. A trick I learned is to make the poached eggs ahead of time and then reheat them.

How to Make Gordon Ramsay Eggs Benedict

This Gordon Ramsay eggs benedict recipe is my wife’s personal favorite breakfast item, and it’s super straightforward to make it in your own 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 Gordon Ramsay eggs benedict Video below.

Try Gordon Ramsay Scrambled Eggs

Equipment Needed for Eggs Benedict Recipe

Slotted Spoons
Measuring Spoons
Mix bowl
12” non-stick Pan
Whisk

Step 1. Start by preparing the hollandaise. Bring water to the boil in a large pan of, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure bottom doesn’t touch the water) and then add the egg yolks to bowl.

Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn’t get too hot. Remove it on and off the heat while beating to stop this occurring If necessary. The goal is to attain a golden, airy foam.

Step 2. Now remove the pan off the heat and then little at a time start whisking in the melted butter a, until it is all combined, and you have a consistency just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice, you add some warm water from the pan if the hollandaise mix is too dense. Cover and set aside.

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 finish 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 the meantime, gently bring to a simmer of water a saucepan and add a splash of white vinegar. In a teacup or ramekin Break an egg, now whisk the water to create a gentle swirl, and place the egg into the center of it. Let the egg cook for about 3 minutes, or until the egg starts to float to the top and making certain that the white is cooked but the yolk still soft.

Remove the egg out of the liquid with a slotted spoon, place 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. When ready to serve, place each split English muffin on a serving plate. Add a slice of crispy di Parma ham on Top then a poached egg. Now Ladle over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side.

Gordon Ramsay Eggs Benedict with Crispy Parma Ham

4 from 65 votes

Course: BreakfastCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

The hollandaise will hold in a warm place for 30 minutes or so. But if you ever made hollandaise sauce, timing is a real challenge, because as you know, the hollandaise sauce will break down.

Ingredients

4 Tablespoon 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 Melted unsalted butter
1 Tablespoon of Lemon juice, to taste
Sea salt and freshly ground black pepper to taste

Directions

Start by preparing the hollandaise. Bring water to the boil in a large pan of, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure bottom doesn’t touch the water) and then add the egg yolks to bowl. Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn’t get too hot. Remove it on and off the heat while beating to stop this occurring If necessary. The goal is to attain a golden, airy foam.
Now remove the pan off the heat and then little at a time start whisking in the melted butter a, until it is all combined, and you have a consistency just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice, you add some warm water from the pan if the hollandaise mix is too dense. Cover and set aside.
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 finish 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 to a simmer of water a saucepan and add a splash of white vinegar. In a teacup or ramekin Break an egg, now whisk the water to create a gentle swirl, and place the egg into the center of it. Let the egg cook for about 3 minutes, or until the egg starts to float to the top and making certain that the white is cooked but the yolk still soft.
Remove the egg out of the liquid with a slotted spoon, place 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.
When ready to serve, place each split English muffin on a serving plate. Add a slice of crispy di Parma ham on Top then a poached egg. Now Ladle over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side.

Recipe Video

Notes

Adapted from Gordon Ramsay Hell’s Kitchen

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Gordon Ramsay Eggs Benedict with Crispy Parma Ham
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