Gordon Ramsay Eggs Benedict Recipe

Gordon Ramsay’s Eggs Benedict is an elegant, restaurant-quality breakfast featuring perfectly poached eggs, crispy Canadian bacon, toasted English muffins, and rich homemade hollandaise sauce. This dish is a brunch favorite that delivers a silky, buttery flavor with a tangy kick, making every bite indulgent and satisfying.

What is Gordon Ramsay’s Eggs Benedict?

Gordon Ramsay’s Eggs Benedict is a classic brunch dish made by layering crispy toasted English muffins, pan-seared Canadian bacon, and poached eggs, all topped with a smooth, velvety hollandaise sauce. The key to perfection lies in the poaching technique and the silky texture of the sauce.

Other Gordon Ramsay Recipes

• Gordon Ramsay’s Pan-Seared Scallops
• Gordon Ramsay London Broil
• Gordon Ramsay Chicken Cordon Bleu
• Gordon Ramsay Lobster Mac and Cheese
• Gordon Ramsay Pan-Seared Halibut

Why You’ll Love Gordon Ramsay Eggs Benedict

• Perfectly poached eggs – Soft, runny yolks with tender whites.
• Rich, velvety hollandaise sauce – Buttery, tangy, and smooth.
• Crispy Canadian bacon – Adds a salty, savory contrast.
• Golden, toasted English muffins – A crunchy base for balance.
• Gourmet yet easy to make – Restaurant-quality in your own kitchen.

Ingredients Needed for Gordon Ramsay Eggs Benedict

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp cayenne pepper (optional)

For the Poached Eggs:

• 4 large eggs
• 2 tbsp white vinegar
• Water (for poaching)

For the Assembly:

• 2 English muffins, split and toasted
• 4 slices Canadian bacon
• 1 tbsp unsalted butter (for frying)
• Fresh chives or parsley (for garnish)
• Freshly ground black pepper (for garnish)

Step-by-Step Instructions to Make Gordon Ramsay Eggs Benedict

Make the Hollandaise Sauce:

1. Whisk egg yolks and lemon juice – In a heatproof bowl, whisk together egg yolks and lemon juice until light and slightly thickened.
2. Create a double boiler – Place the bowl over a simmering pot of water (without touching) and whisk continuously.
3. Slowly add melted butter – Drizzle in melted butter while whisking until the sauce is thick and smooth.
4. Season and finish – Stir in Dijon mustard, salt, and cayenne pepper. Remove from heat and keep warm.

Poach the Eggs:

5. Boil water with vinegar – Fill a pot with simmering water (not boiling) and add white vinegar.
6. Create a whirlpool – Swirl the water gently with a spoon to help shape the eggs.
7. Poach the eggs – Crack an egg into a small bowl, then gently slide it into the water. Cook for 3-4 minutes until the whites are set but yolks are runny.
8. Remove and drain – Use a slotted spoon to transfer eggs to a paper towel.

Prepare the Bacon and Muffins:

9. Sear the Canadian bacon – Heat butter in a skillet over medium heat and cook the bacon for 1-2 minutes per side until crispy.
10. Toast the English muffins – Lightly toast the halved muffins until golden brown.

Assemble the Eggs Benedict:

11. Layer the ingredients – Place toasted English muffins on a plate, top with Canadian bacon, then poached eggs.
12. Drizzle with hollandaise – Spoon the hollandaise sauce generously over the eggs.
13. Garnish and serve – Sprinkle with fresh chives, black pepper, or paprika, and serve immediately.

Best Sides to Serve with Gordon Ramsay Eggs Benedict

• Crispy hash browns – A crunchy, savory side.
• Fresh fruit salad – Light and refreshing.
• Sautéed spinach or asparagus – Adds a fresh, healthy touch.
• Smoked salmon – A luxurious twist.
• Mimosas or fresh orange juice – Perfect for brunch!

Pro Tips for the Best Gordon Ramsay Eggs Benedict

• Use fresh eggs – Fresh eggs hold their shape better when poached.
• Keep hollandaise warm – Place over low heat or in a thermos to prevent splitting.
• Toast muffins well – A crisp base prevents sogginess.
• Use white vinegar for poaching – Helps the egg whites firm up.
• Don’t overcrowd the pot – Poach one or two eggs at a time for best results.

Creative Variations of Gordon Ramsay Eggs Benedict

• Smoked salmon Benedict – Swap bacon for smoked salmon.
• Avocado Benedict – Add sliced avocado for a creamy texture.
• Spicy Benedict – Add Sriracha or chili flakes to hollandaise.
• Crab Cake Benedict – Use crab cakes instead of bacon for a seafood twist.
• Vegetarian Benedict – Use sautéed mushrooms or spinach instead of bacon.

Storage and Reheating Tips for Gordon Ramsay Eggs Benedict

• Store hollandaise sauce separately – Keep in an airtight container in the fridge for up to 2 days.
• Reheat hollandaise gently – Use low heat or a warm water bath, whisking constantly.
• Poached eggs don’t store well – Best made fresh. However, you can reheat them in warm water for 30 seconds.
• Toast muffins and bacon fresh – This keeps the texture crispy.

FAQs

How do you keep hollandaise sauce from breaking?

Whisk constantly over low heat and add melted butter slowly to prevent separation. If the sauce begins to break, whisk in a teaspoon of warm water to bring it back together.

What vinegar is best for poaching eggs?

White vinegar is best because it helps the egg whites firm up without adding a strong flavor. Use about 2 tablespoons per pot of water for the best results.

Can you make hollandaise sauce ahead of time?

Yes, hollandaise sauce can be made up to 2 days in advance. Store in the fridge and reheat gently in a warm water bath, whisking continuously to restore smoothness.

Why do my poached eggs spread out in the water?

Eggs spread out if they are not fresh or if the water is boiling too hard. Use fresh eggs and keep the water at a gentle simmer to help the whites stay together.

Final Thoughts

Gordon Ramsay’s Eggs Benedict is a luxurious yet simple dish that delivers rich, buttery hollandaise, perfectly poached eggs, and crispy bacon on toasted muffins. Whether for brunch, breakfast, or a special occasion, this recipe is guaranteed to impress. Try it today and elevate your morning with this gourmet classic!

Print