Gordon Ramsay’s Classic Eggs Benedict Recipe

Introduction

Eggs Benedict is a classic brunch dish known for its perfectly poached eggs, savory Canadian bacon, and rich hollandaise sauce atop toasted English muffins. Gordon Ramsay’s version highlights a creamy, tangy hollandaise and beautifully cooked eggs that make this indulgent breakfast a real treat.

Ingredients

• English Muffins: 2, split and toasted
• Canadian Bacon: 4 slices, cooked until golden
• Eggs: 4 large, for poaching
• White Vinegar: 1 tablespoon, for poaching eggs
• Butter: 1/2 cup, melted (for the hollandaise sauce)
• Egg Yolks: 3 large
• Lemon Juice: 1 tablespoon, freshly squeezed
• Cayenne Pepper: A pinch, for flavor
• Salt & Pepper: To taste

Instructions

1. Step 1: Make the Hollandaise Sauce by whisking the egg yolks and lemon juice over simmering water until the mixture thickens. Slowly add the melted butter while whisking continuously. Season with salt and pepper, keep warm, and strain if the sauce breaks.
2. Step 2: Toast the English muffins until crisp. In a skillet, cook the Canadian bacon slices until golden and lightly browned on both sides.
3. Step 3: For the poached eggs, bring water to a simmer and add the white vinegar. Swirl the water gently, then slide in the eggs one at a time. Cook each egg for about 3 minutes, then remove with a slotted spoon and drain well.
4. Step 4: Assemble your Eggs Benedict by stacking the toasted muffin halves, Canadian bacon, and poached eggs. Spoon the warm hollandaise sauce over the top, and finish with a pinch of cayenne pepper or fresh herbs for garnish.

Tips & Variations

• Use fresh, organic eggs for the best poaching results, and ensure the water is simmering—not boiling—to keep the egg whites tender.
• If you prefer a smoky flavor, substitute Canadian bacon with smoked salmon or crispy bacon.
• Add chopped fresh chives or parsley on top for a fresh herbal note.
• For a lighter hollandaise, blend in a tablespoon of Greek yogurt just before serving.

Storage

Eggs Benedict is best enjoyed fresh. Leftover hollandaise can be stored in the refrigerator for up to 2 days and gently reheated in a warm water bath, whisking to restore smoothness. Poached eggs and bacon do not store well, so prepare those fresh. Toasted muffins can be wrapped tightly and stored for a day but should be reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare hollandaise sauce ahead of time?

You can make hollandaise sauce up to a few hours in advance and keep it warm in a thermos or over a warm water bath. Avoid reheating on direct heat to prevent curdling. If it breaks, whisking in a teaspoon of hot water can help bring it back together.

What’s the best way to poach eggs perfectly?

Use fresh eggs and simmer water with a little vinegar to help coagulate the whites. Swirling the water gently creates a vortex that wraps the egg white around the yolk. Cook for about 3 minutes for a runny yolk, then remove carefully with a slotted spoon.

Gordon Ramsay’s Classic Eggs Benedict Recipe

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4.6 from 71 reviews

Gordon Ramsay’s classic Eggs Benedict features perfectly poached eggs atop toasted English muffins and crispy Canadian bacon, all generously topped with a rich and creamy homemade hollandaise sauce. This elegant brunch favorite is elevated with fresh lemon juice and a hint of cayenne pepper, delivering a luxurious balance of flavors and textures.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

English Muffins & Toppings

• 2 English Muffins, split and toasted
• 4 slices Canadian Bacon, cooked until golden

Poached Eggs

• 4 large Eggs
• 1 tablespoon White Vinegar (for poaching)

Hollandaise Sauce

• 3 large Egg Yolks
• 1 tablespoon freshly squeezed Lemon Juice
• 1/2 cup Butter, melted
• Pinch of Cayenne Pepper
• Salt & Pepper, to taste

Instructions

1. Make the Hollandaise Sauce: In a heatproof bowl over simmering water, whisk together the egg yolks and lemon juice vigorously until the mixture thickens and becomes pale. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of cayenne pepper. Keep the sauce warm, and strain it through a fine sieve if needed to ensure a silky texture in case the sauce breaks.
2. Toast and Prep: Toast the English muffin halves until crisp and golden. In a skillet over medium heat, cook the Canadian bacon slices until they are golden and slightly browned on both sides. Set aside, keeping warm.
3. Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water. Using a spoon, swirl the water to create a gentle whirlpool effect, then carefully slide each egg into the water one at a time. Poach the eggs for approximately 3 minutes for a runny yolk. Use a slotted spoon to remove the eggs, and drain them well on a paper towel.
4. Assemble Your Eggs Benedict: Layer each toasted English muffin half with a slice of Canadian bacon, then gently place a poached egg on top. Generously spoon warm hollandaise sauce over each assembled portion. Garnish with a sprinkle of cayenne pepper or fresh herbs such as chives or parsley if desired. Serve immediately to enjoy the dish at its best.

Notes

• Use fresh eggs for the best poaching results.
• Keep the hollandaise warm but not hot to prevent it from breaking.
• Adding vinegar to poaching water helps the egg whites coagulate quickly.
• If the hollandaise sauce breaks, whisk in a teaspoon of warm water to bring it back together.
• For a healthier variation, substitute butter with clarified butter or use reduced-fat alternatives.

Keywords: Eggs Benedict, Hollandaise sauce, Poached eggs, Breakfast recipe, Gordon Ramsay