Gordon Ramsay’s Eggs Benedict is a classic brunch dish featuring perfectly poached eggs served on toasted English muffins with seared ham or bacon, all topped with a rich, creamy hollandaise sauce. Known for its balance of textures and flavors.

Gordon Ramsay’s Eggs Recipes are legendary for a reason. This recipe captures that timeless brunch magic while making it approachable for us mere mortals.

Why You’ll Love This Dish?

• Rich, Velvety Hollandaise Sauce: This easy hollandaise sauce is so creamy and buttery, it feels like a warm hug from the breakfast gods. It’s the backbone of any good Eggs Benedict, and when you make it just right, it’s pure perfection.
• Versatile and Customizable: Sure, the Classic Eggs Benedict Recipe is incredible, but the fun begins when you start playing with Eggs Benedict Variations. From swapping ham with crispy bacon to adding avocado or smoked salmon, the possibilities are endless.
• Quick and Easy to Make: Despite sounding fancy, this recipe only takes about 20 minutes from start to finish. Perfect for a weekend brunch that feels special without stealing your whole morning.
• Crowd-Pleaser: Whether it’s just you and your family or you’re hosting brunch guests, this recipe always gets rave reviews. It’s the kind of dish that makes people say, ‘Wow, you really went all out,’ even if it was actually super simple.

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

Make the Hollandaise Sauce

• In a heatproof bowl over simmering water (double boiler style), whisk together egg yolks and lemon juice until they double in volume.
• Slowly drizzle in the melted butter while whisking constantly until the sauce thickens to a creamy, pourable consistency.
• Season with cayenne pepper, salt, and pepper. Remove from heat and keep warm.

Toast and Prep

• Bring a pot of water to a gentle simmer and add the white vinegar.
• Create a gentle whirlpool in the water with a spoon.
• Crack each egg into a small dish and gently slide it into the swirling water.
• Cook for about 3 minutes until whites are set but yolks are still soft.
• Remove with a slotted spoon and drain on a paper towel.

Assemble Your Eggs Benedict

• Place toasted English muffin halves on plates.
• Top each half with a slice of Canadian bacon.
• Gently place a poached egg on top of each bacon slice.
• Generously spoon the warm hollandaise sauce over each stack.
• Sprinkle with additional cayenne or freshly chopped herbs if desired.

Notes

• Easy Poached Eggs: you’re new to poaching, try cracking your egg into a fine-mesh sieve to remove the watery part of the egg white before poaching. It results in a neater, rounder egg.
• Hollandaise Sauce Tips: If your sauce is too thick, whisk in a splash of warm water. If it starts to separate, a teaspoon of boiling water while whisking can rescue it.
• Eggs Benedict Variations: Try swapping the Canadian bacon with smoked salmon or crispy bacon. Or go all-in on a Country Style Eggs Benedict by adding fried chicken or avocado slices.
• Egg Benedict Plating: Presentation matters! Serve on warm plates and drizzle the hollandaise sauce just before serving for that gorgeous, glossy finish.

Recipe from Tara's Treats