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Egg Benedict

Gordon Ramsay Eggs Benedict Recipe

Gordon Ramsay egg benedict is a popular breakfast dish by Gordon Ramsay. You'll love the golden hollandaise seasoned with herbs, salt, and pepper. You can pair this dish with breakfast potatoes, simple salads or wilted greens.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Chef's Delight
Cuisine American
Servings 2
Calories 580 kcal


Glass Bowl


For Poaching Eggs

  • 2 Egg Yolk
  • 2 tablespoons Butter
  • 1 teaspoon Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

For Poaching Eggs

  • 4 Cold Eggs (large)
  • 2 teaspoons White wine vinegar
  • Pinch of Kosher salt

For Benedict

  • 4 Slices Ham (thick-cut)
  • 2 English muffins (halved)
  • 3-4 tablespoon Butter (unsalted)
  • Flaky Sea salt
  • Black pepper (freshly cracked)


  • 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.
  • 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.
  • 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.
  • 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 warm and enjoy!


  • 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.


Calories: 580kcal | Carbohydrates: 16g | Protein: 10g | Fat: 47g | Cholesterol: 324mg | Sodium: 187mg | Fiber: 4g
Keyword American, Eggs Benedict, Gordon Ramsay Egg Benedict
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