Hamdi Saidani This Gordon Ramsay’s Eggs Benedict Recipe is a classic and creamy recipe, which is made with crispy bacon and a rich hollandaise sauce. It’s a restaurant-quality dish, ready in about 25 minutes.
Gordon Ramsay’s Eggs Benedict Recipe Ingredients
For the Hollandaise:
- 10 tbsp unsalted butter, melted
- 3 egg yolks
- 1 tbsp lemon juice
- ½ tsp kosher salt
- Dash cayenne or tabasco
For Assembly:
- 8 slices bacon
- 4 large eggs
- 2 tsp white or rice vinegar
- 2 english muffins, halved
- Butter (for toasting)
- 2 tbsp chopped parsley (for garnish)
How To Make Gordon Ramsay’s Eggs Benedict Recipe
- Cook the Bacon: Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until golden and crispy. Transfer the bacon to a paper towel-lined plate to drain.
- Make the Hollandaise Sauce: While the bacon cooks, heat the butter in a small saucepan until it is hot and melted. In a blender, combine the egg yolks, lemon juice, salt, and a dash of cayenne or hot sauce. Blend for 5-10 seconds. With the blender running on low, slowly stream in the hot melted butter until the sauce is thick and emulsified. Keep the sauce in a warm place.
- Poach the Eggs: Fill a wide, deep pan with a few inches of water and add the vinegar. Bring to a gentle simmer (do not boil). Crack each egg into a separate small cup or ramekin. Create a gentle whirlpool in the water with a spoon and carefully slip the eggs, one at a time, into the center of the swirl. Poach for about 4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs.
- Toast the Muffins: While the eggs are poaching, toast the English muffin halves until golden brown. Spread them with butter while they are still warm.
- Assemble and Serve: To assemble, place two toasted muffin halves on each plate. Top each half with two slices of crispy bacon, followed by a poached egg. Generously spoon the warm hollandaise sauce over the top. Garnish with chopped fresh parsley and serve immediately.
Recipe Tips
- How to make perfect poached eggs ahead of time? You can poach the eggs as directed, but then immediately transfer them to a bowl of ice water to stop the cooking process. Store them in the cold water in the fridge for up to a day. To reheat, just slip them into a pot of warm (not simmering) water for 30-60 seconds before serving.
- How do I fix a broken hollandaise sauce? It’s an easy fix! If your sauce splits or looks greasy, place one new egg yolk in a clean blender. Turn it on low and very, very slowly drizzle the broken sauce back into it. The new yolk will re-emulsify the sauce.
- How do I get the smoothest hollandaise? Using room temperature egg yolks can help the sauce emulsify more easily and quickly. Also, pouring the hot butter in a very slow, steady stream while the blender is running is crucial.
- What’s the key to serving Eggs Benedict? This dish waits for no one. Have all your components ready and assemble everything at the last minute. Serve immediately to ensure the muffins are crisp, the eggs are warm and runny, and the hollandaise is the perfect consistency.
What To Serve With Eggs Benedict
This is a very rich and complete brunch dish, so simple sides are best.
- Crispy hash browns or breakfast potatoes
- A simple side of sliced avocado or fresh tomato
- A light arugula salad with a lemon vinaigrette
- A bowl of fresh fruit
How To Store Eggs Benedict
Eggs Benedict is a dish that is meant to be eaten fresh and does not store or reheat well. It is highly recommended to only make as much as you plan to eat. The individual components can be stored separately (bacon, toasted muffins), but the poached eggs and hollandaise sauce lose their texture upon refrigeration.
Gordon Ramsay’s Eggs Benedict Nutrition Facts
- Serving: 1 (with 2 eggs)
- Calories: 780kcal
- Protein: 30g
- Fat: 65g
- Carbohydrates: 28g
- Sugar: 4g
- Sodium: 1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is vinegar added to the poaching water?
The acid in the vinegar helps the egg whites to coagulate (set) more quickly and neatly around the yolk, which prevents them from spreading out too much in the water.
Can I use ham instead of bacon?
Yes, Canadian bacon or a thick slice of ham is the traditional meat used in classic Eggs Benedict and makes a perfect substitute for crispy bacon.
My hollandaise isn’t thickening. What went wrong?
This usually happens if the butter wasn’t hot enough, or if it was added too quickly. The heat from the butter gently cooks the yolks as it’s streamed in, which is what causes the sauce to thicken.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Mushroom Risotto Recipe
- Gordon Ramsay’s Pear and Saffron Chutney Recipe
- Gordon Ramsay’s Glazed Carrots Recipe
Gordon Ramsay’s Eggs Benedict Recipe
Description
The ultimate indulgent brunch, featuring toasted English muffins stacked with crispy bacon, perfectly poached runny-yolk eggs, and a rich, creamy homemade hollandaise sauce.
Ingredients
For Hollandaise:
Instructions
- Cook the bacon in a skillet until crispy. Drain on paper towels.
- Make the hollandaise: In a blender, blend the egg yolks, lemon juice, salt, and cayenne. With the blender running, slowly stream in the hot melted butter until the sauce is thick and creamy.
- Poach the eggs: Bring a pot of water with vinegar to a gentle simmer. Swirl the water and carefully add the eggs, cooking for about 4 minutes for a runny yolk.
- Toast the English muffin halves and spread with butter.
- Assemble by layering a muffin half, bacon, a poached egg, and a generous spoonful of hollandaise.
- Garnish with chopped parsley and serve immediately.
Notes
- u003cliu003eFor a foolproof hollandaise, ensure your butter is hot and you stream it into the running blender very slowly.u003c/liu003eu003cliu003ePoached eggs can be made ahead, stored in ice water in the fridge, and gently reheated in warm water before serving.u003c/liu003eu003cliu003eIf your hollandaise sauce breaks, you can rescue it by blending a fresh egg yolk and slowly drizzling the broken sauce back into it.u003c/liu003eu003cliu003eThis dish is all about timing; have your components ready and assemble quickly right before serving for the best experience.u003c/liu003e
