Gordon Ramsay Eggs Benedict

Eggs Benedict is a timeless brunch favorite, and Gordon Ramsay’s version takes this classic dish to a whole new level. With perfectly poached eggs, a silky hollandaise sauce, and crispy English muffins, this recipe is all about elevating the basics with refined technique and quality ingredients.

Why You’ll Love This Recipe

Gordon Ramsay’s Eggs Benedict is the epitome of simple elegance. Whether you’re making it for a weekend brunch or a special breakfast treat, this recipe stands out with its balanced flavors and luxurious texture. The homemade hollandaise is rich and buttery without being overpowering, and the poached eggs are cooked to a silky perfection. It’s a dish that impresses without needing dozens of ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White wine vinegar
• Fresh eggs
• English muffins, halved and toasted
• Good-quality ham or Canadian bacon
• Butter
• Egg yolks
• Lemon juice
• Salt
• Cayenne pepper or hot sauce (optional)

Directions

1. Start by making the hollandaise sauce. Melt the butter in a pan and let it cool slightly. Whisk together egg yolks and a splash of vinegar over a bain-marie (a bowl over simmering water), then slowly drizzle in the melted butter while continuously whisking until thickened. Finish with a squeeze of lemon juice, salt, and optional cayenne.
2. For the poached eggs, bring a saucepan of water to a gentle simmer and add a touch of white wine vinegar. Crack each egg into a small bowl, then gently slide them into the water one at a time. Poach for about 2-3 minutes until the whites are set and the yolks remain runny.
3. While the eggs are poaching, toast the English muffin halves and lightly sear the ham or Canadian bacon in a pan until warm and slightly crisped.
4. To assemble, place the ham on each muffin half, top with a poached egg, and generously spoon over the hollandaise sauce.
5. Serve immediately.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Smoked salmon: Swap the ham for smoked salmon for a lighter, more elegant twist.
• Spinach (Eggs Florentine): Make it vegetarian by replacing the ham with sautéed spinach.
• Avocado: Add sliced avocado for a creamy texture and extra nutrition.
• Spicy kick: Add a dash of hot sauce to the hollandaise or sprinkle chili flakes over the top.

storage/reheating

Eggs Benedict is best enjoyed fresh. However, you can refrigerate leftover hollandaise sauce in an airtight container for up to 2 days and gently reheat it over a double boiler while whisking continuously. Poached eggs and assembled Benedicts do not store or reheat well, so it’s recommended to make them fresh each time.

FAQs

How do I prevent my hollandaise from curdling?

Keep the heat low and whisk constantly. Using a double boiler helps control the temperature and avoids overheating the yolks.

Can I make hollandaise sauce ahead of time?

Yes, you can make it up to 2 days ahead. Store in the fridge and reheat gently over a bain-marie while whisking.

What vinegar is best for poaching eggs?

White wine vinegar is ideal as it has a mild flavor and helps the egg whites set quickly.

How do I get the perfect poached egg?

Use the freshest eggs possible, keep the water at a gentle simmer, and add a touch of vinegar to help the whites firm up.

Can I use bacon instead of ham?

Yes, crispy bacon is a delicious alternative to ham or Canadian bacon.

What if I don’t have a double boiler?

You can use a heatproof bowl over a saucepan of simmering water. Just ensure the bowl doesn’t touch the water.

How do I keep hollandaise warm?

Keep it in a warm place or thermos. If needed, use a warm water bath to maintain the temperature without cooking it further.

Can I freeze hollandaise sauce?

No, freezing can cause the emulsion to break. It’s best to make it fresh or store short-term in the fridge.

What’s the best type of bread for Eggs Benedict?

English muffins are traditional, but brioche or sourdough can work well too.

Can I use lemon juice instead of vinegar for poaching?

Lemon juice is not as effective as vinegar for firming egg whites, so stick to white vinegar.

Conclusion

Gordon Ramsay’s Eggs Benedict is a refined take on a classic that’s surprisingly achievable at home. With careful poaching and a rich hollandaise, you can bring restaurant-quality brunch right to your kitchen. Whether you’re impressing guests or treating yourself, this dish never disappoints.

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