This Gordon Ramsay’s Eggs Benedict Recipe is a classic and rich recipe, which is made with crispy bacon and a perfect hollandaise sauce. It’s the ultimate brunch recipe, ready in about 30 minutes.
Jump to RecipeGordon Ramsay’s Eggs Benedict Recipe Ingredients
- 8 slices bacon
- 4 large eggs
- 2 tsp white or rice vinegar
- 2 english muffins, halved
- Butter (for toasting)
- 2 tbsp chopped parsley (garnish)
For the Hollandaise:
- 10 tbsp unsalted butter, melted
- 3 egg yolks
- 1 tbsp lemon juice
- ½ tsp kosher salt
- Dash cayenne or tabasco (your call)
How To Make Gordon Ramsay’s Eggs Benedict
- Cook the bacon: In a large skillet over medium heat, cook the bacon slices until they are crispy. Transfer them to a paper towel-lined plate to drain.
- Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and salt. Blend for a few seconds. With the blender running on low, very slowly stream in the hot melted butter until the sauce is thick and creamy. Add a dash of cayenne or Tabasco and blend once more.
- Poach the eggs: Bring a pot of water to a gentle simmer and add the vinegar. Create a gentle whirlpool in the water with a spoon. Carefully slip the eggs, one at a time, into the center of the swirl. Poach for about 4 minutes for a runny yolk. Use a slotted spoon to remove the eggs.
- Toast the muffins: Just before serving, toast the English muffin halves until they are golden brown. Spread them with butter while they are still warm.
- Assemble and serve: To assemble, place a toasted muffin half on a plate. Top it with a few slices of crispy bacon, a poached egg, and a generous spoonful of hollandaise sauce. Garnish with chopped parsley and serve immediately.
Recipe Tips
- How do I get perfectly poached eggs? The key is to use simmering, not boiling, water. Adding a splash of vinegar helps the egg whites set quickly. Creating a gentle swirl in the water before you drop the egg in helps it form a nice, round shape.
- How do I make a smooth hollandaise that doesn’t split? The secret is to stream the hot melted butter into the blending egg yolks very slowly. This allows the mixture to emulsify properly. Using room temperature egg yolks also helps create a more stable sauce.
- What’s the rescue trick for broken hollandaise? Don’t throw it out! If your sauce splits or breaks, place one new egg yolk in a clean blender. While it’s running, slowly drizzle the broken sauce into the yolk. This will re-emulsify the sauce and bring it back to life.
- Can I make any parts of this ahead of time? You can poach the eggs ahead of time. Immediately after poaching, transfer them to an ice bath to stop the cooking process. Store them in the cold water in the refrigerator. To reheat, just slip them into a pot of warm (not simmering) water for about a minute before serving.
What To Serve With Eggs Benedict
This rich and satisfying dish is a complete brunch on its own, but it pairs wonderfully with:
- Crispy hash browns or roasted potatoes
- A simple green salad with a light vinaigrette
- A side of fresh fruit
- A mimosa or a hot cup of coffee
How To Store Eggs Benedict
Refrigerate: Eggs Benedict is a dish that is meant to be eaten immediately and does not store or reheat well. The hollandaise sauce can separate, and the muffin will become soggy. It is best to make only as much as you plan to eat.
Eggs Benedict Nutrition Facts
- Calories: 637 kcal
- Carbohydrates: 28g
- Protein: 25g
- Fat: 45g
- Saturated Fat: 22g
- Sodium: 1200mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use ham instead of bacon?
Yes, absolutely. The most traditional version of Eggs Benedict is made with Canadian bacon. Toasted ham slices are also a great substitute.
Why did my hollandaise get too thick?
If your hollandaise is too thick, it’s likely that the butter was too hot or it was blended for too long. You can whisk in a teaspoon or two of warm water to thin it to your desired consistency.
What’s the best way to keep everything warm while assembling?
Timing is key. Have your bacon cooked and your hollandaise ready. Toast the muffins and poach the eggs at the very last minute. Assembling on warm plates also helps everything stay hot.
Try More Recipes:
- Gordon Ramsay’s Deviled Eggs Recipe
- Gordon Ramsay Spicy Mexican Eggs Recipe
- Gordon Ramsay Scrambled Eggs Recipe
Gordon Ramsay’s Eggs Benedict Recipe
Course: BreakfastCuisine: French-AmericanDifficulty: Easy2
servings10
minutes20
minutes637
kcalA classic brunch dish featuring a toasted English muffin topped with crispy bacon, a perfectly poached egg, and a rich, creamy hollandaise sauce.
Ingredients
8 slices bacon
4 large eggs
2 tsp white vinegar
2 English muffins, halved
Butter, for toasting
Hollandaise: 10 tbsp unsalted butter (melted), 3 egg yolks, 1 tbsp lemon juice, ½ tsp salt, dash of cayenne.
Parsley, for garnish.
Directions
- Cook bacon in a skillet until crispy; drain on paper towels.
- Make the hollandaise: In a blender, blend egg yolks, lemon juice, and salt. With the blender running, slowly stream in the hot melted butter until the sauce is thick.
- Poach the eggs: Simmer water with vinegar. Swirl the water and gently add the eggs. Poach for about 4 minutes.
- Toast and butter the English muffin halves.
- Assemble by layering a muffin half, bacon, a poached egg, and a generous spoonful of hollandaise sauce.
- Garnish with fresh parsley and serve immediately.
Notes
- For a stable hollandaise, use room temperature egg yolks and stream the hot butter in very slowly.
- A splash of vinegar in the poaching water helps the egg whites set quickly.
- Poached eggs can be made ahead, stored in ice water, and gently reheated in warm water.
- This dish is best served immediately for the perfect texture and temperature.
