Gordon Ramsay’s Classic Eggs Benedict Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
