Gordon Ramsay Eggs Benedict with Crispy Parma Ham

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 it.  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 the 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 a boil in a large pan, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure the bottom doesn’t touch the water) and then add the egg yolks to the 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 from 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 is still soft.

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. 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.

Now thats how you start the weekend …. eggs benedict at Heddon Street Kitchen !! @GordonRamsayGRR pic.twitter.com/iOTZtLCZGM

— Gordon Ramsay (@GordonRamsay) August 7, 2021

Gordon Ramsay Eggs Benedict with Crispy Parma Ham

4 from 65 votes

Course: BreakfastCuisine: American

Servings

4

servings

Prep time

5

minutes

Cooking time

20

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 a boil in a large pan, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure the bottom doesn’t touch the water) and then add the egg yolks to the 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 from 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 is still soft.
  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.
• 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

More Gordon Ramsay Breakfast Recipes

• Fried Chicken & Sweet Potato Waffle with Grilled Peach Syrup
  Hell’s Kitchen Fried Chicken & Sweet Potato Waffle with Grilled Peach Syrup recipe by Gordon Ramsay. The chicken tenders are so crispy with the waffles so moist it makes a perfect combination and the grilled sweet peach syrup adds another layer of flavoring to the dish.
• Gordon Ramsay Eggs Benedict with Crispy Parma Ham
  Hell’s Kitchen Eggs Benedict recipe by Gordon Ramsay. Poached eggs and hollandaise allegedly named after a New York stockbroker who ordered it as a cure for his hangover in the late 1890s, that’s why 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.
• Gordon Ramsay Breakfast Burger (A Brunch Sandwich)
  Gordon Ramsay Breakfast Brunch burger sandwich is served with an over med-egg on top of an 8 oz beef patty, mild cheddar cheese, caramelized shallots, and crispy bacon on a brioche bun. Gordon Ramsay Michelin star chef explains how to make his breakfast Bruch burger. It turned out extremely tasty with an overwhelming aroma.