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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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