Gordon Ramsay Eggs Benedict with Crispy Parma Ham


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.

Equipment Needed for Eggs Benedict Recipe

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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.

What Does Gordon Ramsay Put In His Scrambled Eggs?

Gordon Ramsay Eggs Benedict with Crispy Parma Ham

4 from 66 votes
Course: BreakfastCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

The hollandaise will stay in a warm place for 30 minutes or so. But if you have 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 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. 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. You can 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 to a simmer some water in a saucepan 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 in the same manner.
  • Place each split English muffin on a serving plate when ready to serve. Add a slice of crispy di Parma ham on top, 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

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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