Home
Recipes
Eggs benedict

Eggs benedict

Gordon Ramsay

Save recipe

Makes 4 halves

A challenge

Prep: 5 mins

Cook: 15 mins

A star rating of 4.4 out of 5.56 ratingsRate

loading...

Learn how to make the perfect eggs benedict for an indulgent weekend brunch. Gordon Ramsay's recipe features poached eggs, parma ham and hollandaise on fluffy muffins

Nut-free

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Basic hollandaise

A star rating of 4 out of 5.33 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp white wine vinegar
4 eggs
2 toasting muffins
4 parma ham

For the hollandaise sauce

125g butter
2 egg yolks
½ tsp white wine vinegar

or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal453
fat37g
saturates19g
carbs13g
sugars1g

low
fibre1g
protein17g
salt1.97g

Ad

Method

To prepare:
step 1

Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer.
step 2

Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates.
To make the hollandaise:
step 3

Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
step 4

Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
step 5

Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
To make the eggs benedict:
step 6

Swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
step 7

Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

RECIPE TIPS

LIKE GORDON?

Browse more of the superchef’s recipes in the Gordon Ramsay recipe collection.

Recipe from Good Food magazine, September 2005

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.56 ratings

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Loading...

Ad

Loading...

Loading...