How To Cook Eggs Benedict
About this recipe
Eggs Benedict is a classic breakfast dish that combines poached eggs, crispy ham, and rich hollandaise sauce on toasted English muffins. Gordon Ramsay's take on this dish emphasizes the importance of a well-made hollandaise, which is the key to elevating the whole experience.
In this video, Gordon demonstrates how to create a creamy hollandaise sauce while poaching eggs to perfection, making it a special occasion breakfast that feels indulgent yet achievable.
Ingredient notes
- You can substitute tarragon vinegar with white wine vinegar if needed.
Tips from Gordon Ramsay’s video
- Whisk the egg yolks over a rolling boil to prevent them from scrambling; direct contact with the heat can ruin the hollandaise.
- Use a big balloon whisk for better air incorporation and to help prevent the hollandaise from splitting.
- Toast the English muffins in the pan with the leftover flavor from the crispy Parma ham to enhance their taste and prevent sogginess.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What can I use instead of tarragon vinegar?
- You can use white wine vinegar as a substitute for tarragon vinegar.
- What is the total time to prepare this dish?
- The total time to prepare Eggs Benedict is 30 minutes.
- How do I know when the poached egg is done?
- The poached egg is done when it floats to the top of the water.
No life story here — the video and the recipe are the whole point. All credit to Gordon Ramsay: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Get a pan on the heat for the hollandaise sauce.
- 2
Melt the butter in a glass bowl over a rolling boil.
- 3
Separate 3 egg yolks from the whites and add them to the bowl.
- 4
Add 1 tablespoon of tarragon vinegar (or white wine vinegar) to the egg yolks.
- 5
Place the bowl over the rolling water and start whisking the mixture.
- 6
Whisk until you achieve a creamy texture, then slowly add the melted butter, a couple of tablespoons at a time, while mixing well.
- 7
Continue whisking to prevent the mixture from splitting; use a big balloon whisk for better air incorporation.
- 8
Keep the hollandaise warm over the water bath and season with a pinch of salt, fresh pepper, and lemon juice to taste.
- 9
Toast the English muffins in the pan with the leftover flavor from the crispy Parma ham instead of toasting them separately.
- 10
Bring water to a boil in a separate pan, adding a splash of vinegar to help set the egg whites.
- 11
Lay a slice of Parma ham on each toasted muffin base.
- 12
Once the water is boiling, reduce to a gentle simmer and create a whirlpool in the water.
- 13
Crack an egg into a cup and gently drop it into the whirlpool to poach it.
- 14
Cook until the egg floats to the top, indicating it's done, then remove and drain on tissue paper.
- 15
Place the poached egg on top of the ham on the muffin, and spoon hollandaise sauce over the egg.
Heads up — we had to guess a little:
- The quantity of butter is inferred as a sensible amount for hollandaise sauce.
Credit where it’s due: this recipe was transcribed from Gordon Ramsay’s original video on YouTube. Follow them there — it’s their dish.
Are you Gordon Ramsay? Claim this page or ask us to take it down. Your call, always.
