Whip Up Gordon Ramsay’s Dreamy Eggs Benedict Recipe

Eggs Benedict dances on the palate, transforming ordinary breakfast into a luxurious culinary performance.

This enchanting dish marries silky hollandaise with perfectly poached eggs in a symphony of flavors.

Each bite promises a rich, decadent experience that elevates morning dining beyond the mundane.

Professional chefs and passionate home cooks cherish the intricate balance of textures and tastes.

Tender eggs nestle atop crisp English muffins, draped in a golden, creamy sauce that whispers gourmet indulgence.

The art of crafting eggs Benedict requires precision and passion, turning simple ingredients into a masterpiece.

Grab your fork and surrender to a breakfast experience that will ignite your morning with pure, unapologetic deliciousness.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 500 kcal

Servings: 2

Ingredients for Gordon Ramsay Eggs Benedict

• Egg Yolks: Select fresh, room-temperature eggs with vibrant golden-orange yolks for rich flavor.
• Lemon Juice: Choose bright, firm lemons with smooth skin for maximum zesty brightness.
• Cayenne Pepper: Opt for high-quality ground cayenne for consistent heat and depth.

• Water: Use fresh, clean water for pure egg poaching environment.
• White Vinegar: Select clear, high-quality vinegar to help egg whites coagulate perfectly.

• English Muffins: Pick plump, freshly baked muffins with golden crispy edges.
• Bacon or Ham: Choose thick-cut, high-quality cured meats with good marbling for rich flavor.
• Salt: Use fine sea salt for balanced seasoning.
• Black Pepper: Select whole peppercorns to grind fresh for maximum aromatic impact.

Tools to Make Ramsay’s Famous Eggs Benedict

• Heatproof Bowl: Medium-sized vessel for creating smooth hollandaise sauce.
• Whisk: Essential tool for blending and aerating egg yolks and sauce.
• Simmering Water Pan: Creates gentle heat for cooking and keeping sauce warm.
• Large Pot: Used for poaching eggs with enough water depth.
• Slotted Spoon: Perfect for removing poached eggs without excess water.
• Small Ramekins: Individual containers for cracking eggs before poaching.
• Paper Towels: Helps drain excess water from poached eggs.
• Spoon: Creates whirlpool effect for perfect egg poaching.
• Toaster or Toaster Oven: For achieving golden, crispy English muffins.
• Kitchen Timer: Ensures precise 3-4 minute poaching time.

Cooking Instructions: Gordon Ramsay Eggs Benedict

• Launch Silky Sauce Base

Grab a heatproof bowl and whisk egg yolks with tangy lemon juice over gently simmering water until smooth and pale.

• Blend Buttery Magic

Stream warm melted butter into the mixture while whisking energetically to create a luxurious, glossy sauce. Keep movements consistent to prevent sauce from breaking.

• Spice Up Your Hollandaise

Enhance sauce with a dash of cayenne and pinch of salt. Keep warm over simmering water to maintain perfect texture.

• Prepare Poaching Setup

Fill a wide pot with water, bringing to a soft bubbling state. Add splash of vinegar to help egg whites hold together beautifully.

• Create Poaching Technique

Swirl water with a spoon to form a gentle whirlpool. Carefully slip each egg into water’s center, allowing whites to wrap around golden yolks.

• Master Perfect Eggs

Cook eggs for 3-4 minutes until whites are firm but yolks remain gloriously runny. Remove gently with slotted spoon and pat dry on soft towels.

• Build Delectable Benedicts

Toast crisp English muffin halves. Layer with crispy meat, rest a poached egg on top, then cascade hollandaise sauce generously. Finish with fresh cracked pepper and delicate salt sprinkle.

Serve immediately while everything radiates warmth and deliciousness.

Eggs Benedict – Tips from Gordon Ramsay

Experiment with different acids like champagne vinegar or lime juice for a unique tangy twist.

Crack eggs into a fine-mesh strainer first to remove watery whites, ensuring perfectly compact poached eggs.

Swap traditional bacon or ham with smoked salmon, crab cakes, or crispy prosciutto for exciting flavor variations.

If hollandaise breaks, whisk in a tablespoon of hot water and continue stirring to restore smooth, creamy consistency.

Presenting Eggs Benedict the Ramsay Way

• Savor Breakfast Pairings: Add fresh mixed berries or a small fruit salad alongside the Eggs Benedict for a burst of refreshing flavor.
• Elevate Side Dish: Serve crispy hash browns or roasted breakfast potatoes to complement the rich hollandaise and provide delightful texture contrast.
• Wine Brunch Companion: Pair with a light mimosa or sparkling white wine like prosecco to enhance the luxurious breakfast experience and add celebratory flair.
• Garnish with Herbs: Sprinkle fresh chopped chives or parsley on top to add a pop of color and subtle herbaceous notes that brighten the dish's appearance.

How to Store Leftover Eggs Benedict

• Preserve Freshness: Store leftover hollandaise sauce in an airtight container inside the refrigerator for up to 2 days. Reheat gently using a double boiler method to prevent sauce separation.
• Quick Refrigeration: Cool poached eggs and hollandaise sauce rapidly by placing them in separate sealed containers within 2 hours of cooking to maintain food safety standards.
• Smart Meal Prep: Prepare hollandaise sauce and bacon/ham components ahead of time. Refrigerate separately and assemble Eggs Benedict just before serving to guarantee optimal texture and temperature.
• Freezing Limitations: Avoid freezing completed Eggs Benedict dish, as poached eggs and hollandaise sauce lose their delicate texture and smooth consistency when thawed. Best enjoyed immediately after preparation.

Luxurious Gordon Ramsay Eggs Benedict Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 34 reviews

• Total Time: 1 hour 10 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Classic eggs benedict showcases Gordon Ramsay’s culinary expertise with perfectly poached eggs and rich hollandaise. Gourmet breakfast enthusiasts will savor this delightful British-inspired dish that elevates morning dining to an elegant experience.

---

Ingredients

Scale 1x2x3x

• 4 large eggs
• 3 large egg yolks
• 8 slices bacon or ham (crispy)
• 4 English muffins (split and toasted)
• 1 tbsp (15 ml) white vinegar
• 1 tbsp (15 ml) lemon juice
• ½ cup (118 ml) unsalted butter (melted)
• Salt (to taste)
• Pepper (to taste)
• 1 pinch cayenne pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Hollandaise Preparation: Whisk egg yolks and lemon juice in a heatproof bowl over a gently simmering water bath, creating a smooth, pale mixture. Gradually incorporate melted butter while continuously whisking to develop a rich, velvety sauce with a glossy texture.
2. Sauce Seasoning: Enhance the hollandaise with cayenne pepper and kosher salt, adjusting to taste. Keep the sauce warm over low heat, maintaining its silky consistency.
3. Egg Poaching Setup: Fill a large pot with water, bringing it to a gentle simmer and adding white vinegar to stabilize egg whites. Crack each egg into a small ramekin for precise poaching.
4. Poaching Process: Create a water vortex using a slotted spoon, then gently slide eggs into the center of the swirling water. Poach for 3-4 minutes until egg whites are set but yolks remain soft, then transfer to a paper towel to drain excess moisture.
5. Assembly and Finishing: Toast English muffin halves until golden, layer with bacon or ham, top with poached eggs, and generously drizzle with hollandaise sauce. Garnish with freshly ground black pepper and a sprinkle of kosher salt.
6. Serving: Present immediately to preserve the dish’s warmth and textural elegance, ensuring a luxurious culinary experience.

Notes

• Stabilize Egg Whites: Add white vinegar to the poaching water to help egg whites coagulate quickly and maintain a neat, compact shape during cooking.
• Master Hollandaise Technique: Whisk continuously while adding melted butter to prevent sauce separation and achieve a smooth, glossy consistency.
• Precise Poaching Method: Create a water vortex to help egg whites wrap around the yolk, ensuring perfectly formed poached eggs with runny centers.
• Temperature Control: Keep hollandaise sauce warm without overheating to prevent curdling, maintaining its silky texture and rich flavor.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 500
• Sugar: 1g
• Sodium: 1000mg
• Fat: 40g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 450mg