Gordon Ramsay Egg Benedict is one of the best recipes by Gordon Ramsay. We all know that this creative genius is famous for bringing more perfection and sophistication to classic recipes. You only need a handful of ingredients to make special occasion dishes by Gordon Ramsay. Stick with this article to know the recipe of Gordon Ramsay Egg Benedict.
I’ve been watching his videos and the egg benedict is my favorite. It has a layer of dense-protein hollandaise sauce stacked on soft poached eggs. Sprinkling herbs and spices add a touch of color with a contrast of freshness to the benedict. You can easily make this recipe at home. So, let us hop right on to the recipe and enjoy this amazing breakfast.
To make Gordon Ramsay egg benedict, prepare the hollandaise by whisking eggs with slight vinegar in them. Gently poach the eggs. Cook ham for about 5-6 minutes on medium heat and place them over halved slices of muffins. Place poached eggs and hollandaise on top. Sprinkle some salt and pepper.
Below are the step-by-step instructions to make Gordon Ramsay egg benedict. Have a look at the video provided below. Also, don’t forget to rate the recipe and share it with your friends and family. You can also save for later or some special occasion breakfasts.
Gordon Ramsay Egg Benedict Recipe
- Baking Sheet
- Large Bowl
- Cooking Pot
- Ramekin or sauce cup
- Medium-sized heatproof bowl
For Poaching Eggs
- 4 Cold Eggs (large)
- 2 teaspoons White wine vinegar
- Pinch of Kosher salt
- 4 Slices Ham (thick-cut)
- 2 English muffins (halved)
- 3-4 tablespoon Butter (unsalted)
- Flaky Sea salt
- Black pepper (freshly cracked)
To poach the eggs
- Add vinegar (2 teaspoons), salt, and water to a medium pot.
- Heat over low setting until it simmers. Gently crack the first egg into a sauce cup. Using the handle of the spoon, gently stir the water in one direction in the pot. Create a whirlpool in the pot and gently slip the egg from the sauce cup into the swirl.
- Let the egg poach without disturbing it for about 4-5 minutes until the whites are set but the yolk is runny.
- Use a slotted spoon to remove the poached egg from the water and let it drain on the kitchen towel.
- Repeat this with the remaining egg and set the eggs aside.
To make hollandaise
- Bring the water to boil in a large pan and lower the heat to simmer.
- Put a large stainless or heatproof bowl over the pan then add the egg yolks to the bowl.
- Add vinegar and whisk briskly and then add melted butter to attain golden airy foam.
For ham and muffins
- In a medium skillet over medium-high heat, cook the ham for about 5-6 minutes until the edges start to crisp.
- While the ham is cooking, use a toaster or oven to toast muffins until golden brown. Butter each half while the muffin is soft.
Assemble the benedict
- Place two buttered muffin halves onto two plates and top each one with the slice of ham and one poached egg.
- Spoon the hollandaise over the top of the eggs and sprinkle with salt and pepper.
- Serve with a lemon wedge for extra acidity if desired.
- You can poach 2-4 eggs in one pot.
- You can also sprinkle some herbs along with salt and pepper on the Benedict.
- When you add vinegar to poaching water, the egg whites firm even faster and prevent from dispersing in water. However, you can poach eggs without vinegar or substitute it with lemon juice or apple cider vinegar.
- You can store the hollandaise sauce air-tight in the refrigerator overnight and add to fresh hollandaise the next day by whisking it with fresh warm hollandaise sauce.
- Prefer unsalted, grass-fed butter.
- Crack eggs into a ramekin or sauce cup before slipping them into water.
- Prefer using cold eggs before cooking.
- If hollandaise sauce is too thick, slowly add (1/2-1 teaspoon) water and whisk until desired consistency is reached.
- Make sure that hollandaise sauce is not kept out for more than 1 hour.
- Make sure the whites set while poaching the eggs.