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Gordon Ramsay Eggs Benedict – A Perfectly Poached Classic

Gordon Ramsay Eggs Benedict recipe
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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.

Ingredients

Scale

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)

Instructions

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:

  1. Boil water with vinegar – Fill a pot with simmering water (not boiling) and add white vinegar.
  2. Create a whirlpool – Swirl the water gently with a spoon to help shape the eggs.
  3. 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.
  4. Remove and drain – Use a slotted spoon to transfer eggs to a paper towel.

Prepare the Bacon and Muffins:

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

Assemble the Eggs Benedict:

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-eggs-benedict/