Description
Gordon Ramsay’s Eggs Benedict elevates breakfast with luxurious layers of Canadian bacon, perfectly poached eggs, and silky hollandaise sauce atop toasted English muffins. Rich flavors and precise culinary techniques blend seamlessly, inviting you to savor a classic morning indulgence.
Ingredients
Scale
Proteins:
- 4 large eggs
- 3 large egg yolks
- 8 slices of crispy bacon or ham
Main Ingredients:
- 4 English muffins, split and toasted
Sauce and Seasonings:
- 1 tablespoon (15 milliliters) white vinegar
- 1 tablespoon (15 milliliters) lemon juice
- ½ cup (118 milliliters) unsalted butter, melted
- Salt to taste
- Pepper to taste
- Pinch of cayenne pepper
Instructions
- Whisk egg yolks and fresh lemon juice in a heatproof bowl positioned above a gently simmering water bath, creating a smooth, pale mixture.
- Gradually incorporate melted butter (113 grams or 4 ounces) into the egg mixture, whisking continuously to develop a rich, velvety hollandaise sauce with a consistent, glossy texture.
- Season the hollandaise with a pinch of cayenne pepper and kosher salt, adjusting to personal taste preferences. Maintain the sauce’s warmth by keeping the bowl over the low heat.
- Fill a large cooking pot with water, bringing it to a gentle simmer and adding 30 milliliters (2 tablespoons) of white vinegar to help stabilize the egg whites during poaching.
- Carefully crack each egg into a small individual ramekin, preparing for precise introduction into the water.
- Create a delicate water vortex using a slotted spoon, then gently slide each egg into the center of the swirling water, allowing the movement to wrap the egg white around the yolk.
- Poach each egg for approximately 3-4 minutes until the egg white appears fully set while maintaining a soft, liquid yolk center.
- Extract each poached egg using a slotted spoon and transfer to a paper towel to absorb excess moisture, repeating the process for remaining eggs.
- Toast English muffin halves until golden and crisp, then layer with crispy bacon or ham slices.
- Position a perfectly poached egg atop each muffin half, generously drizzle with prepared hollandaise sauce, and finish with a light sprinkle of freshly ground black pepper and kosher salt.
- Serve immediately to preserve the warmth and textural integrity of the dish, ensuring a luxurious breakfast experience.
Notes
- Perfecting poached eggs requires gentle water temperature and a splash of vinegar to help whites coagulate smoothly.
- Creating hollandaise sauce demands patience, using room-temperature butter and whisking continuously over low heat.
- Selecting premium Canadian bacon or ham elevates the overall flavor profile of this classic breakfast dish.
- Achieving the ideal texture means toasting English muffins until they’re crisp and golden with slight crunch edges.
- Assembling each component just before serving ensures maximum temperature and textural integrity.
- Balancing rich hollandaise with tangy egg yolk creates a harmonious flavor explosion on the plate.
- Preparing ingredients beforehand streamlines the cooking process and reduces last-minute kitchen stress.
- Maintaining consistent heat prevents sauce separation and ensures silky smooth hollandaise.
- Handling delicate poached eggs requires a gentle touch and swift transfer from water to plate.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 590 kcal
- Sugar: 1 g
- Sodium: 910 mg
- Fat: 50 g
- Saturated Fat: 21 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 335 mg