Gordon Ramsay’s Eggs Benedict is a classic breakfast dish with a gourmet twist!
The combination of crispy Parma ham and silky Hollandaise sauce takes this recipe to new heights.
My secret tip?
Make sure your water is just simmering, not boiling, before adding your eggs for the perfect poach.
You’ll love how this dish makes your mornings special!
How to Make Gordon Ramsay’s Eggs Benedict
Ingredients
- 4 slices Parma Ham
- 4 Eggs
- 2 English Muffins
- 2 tbsp White Wine Vinegar
- 1 cup Unsalted Butter (melted)
- 2 Egg Yolks
- 1 tbsp Lemon Juice
- 1 pinch Salt
- 1 pinch Cayenne Pepper
Step-by-Step Instructions
Step 1:
Fill a large pot with water and bring it to a gentle simmer.
Add the white wine vinegar to the water.
Step 2:
Split the English muffins in half and toast them until golden.
Set aside on a plate.
Step 3:
Crisp the Parma ham in a hot pan until it becomes crispy.
Place the crispy ham on the toasted English muffins.
Step 4:
Poach the eggs by creating a gentle whirlpool in the simmering water.
Carefully slide each egg into the water and cook for about 3 minutes, until the whites are set and the yolks remain runny.
Use a slotted spoon to remove the eggs.
Step 5:
To make the Hollandaise sauce, whisk the egg yolks, lemon juice, and salt in a heatproof bowl over simmering water.
Slowly drizzle in the melted butter while whisking until the sauce thickens.
Add a pinch of cayenne pepper.
Step 6:
Assemble the Eggs Benedict by placing a poached egg on top of each muffin half.
Drizzle generously with the Hollandaise sauce.
Tips and Tricks for Making This Recipe
Use the Freshest Eggs Possible
Fresh eggs help the whites hold together better during poaching, resulting in a neater presentation.
Create a Whirlpool
Stirring the water to create a gentle whirlpool before adding the eggs helps them cook evenly and maintain a nice shape.
Dijon Mustard Option
For a slight twist, add a small amount of Dijon mustard to the Hollandaise sauce for extra flavor.
Keep the Butter Warm
Ensure the melted butter is warm but not too hot when adding to the egg yolks to prevent the sauce from splitting.
Double Boiler Setup
Using a double boiler for the Hollandaise ensures even, gentle heating, reducing the risk of curdling.
Enjoy making Gordon Ramsay’s Eggs Benedict!
What to Serve with Eggs Benedict
Classic Hash Browns
What’s better than crispy hash browns to complement your Eggs Benedict?
These golden, crunchy potatoes add a wonderful texture contrast and soak up any extra hollandaise sauce perfectly.
Fresh Fruit Salad
A vibrant, fresh fruit salad gives a light and refreshing balance to the rich Eggs Benedict.
Consider mixing strawberries, blueberries, and melon cubes for a colorful and tasty side.
Asparagus Spears
Steamed or roasted asparagus spears pair beautifully with the flavors in the Eggs Benedict.
Drizzle them with a bit of olive oil and a squeeze of lemon juice for added zing.
Avocado Slices
Creamy avocado slices add another layer of richness and a different texture to your dish.
Lightly salt the avocado to enhance its natural flavor and provide a healthy, satisfying side.
Lightly Dressed Arugula Salad
A simple arugula salad with a light vinaigrette brings a peppery fresh contrast to the Eggs Benedict.
Toss in some cherry tomatoes and a bit of shaved Parmesan for extra flavor and a bit of elegance.
Variations and Substitutions
Different Types of Ham
You can use various types of ham like Canadian bacon, prosciutto, or even regular deli ham.
Each one gives a unique flavor twist!
Non-Traditional Breads
Instead of the classic English muffin, try a toasted bagel, brioche, or even hash brown patties.
These alternatives can make your Eggs Benedict feel new and exciting!
Vegetarian Options
For a vegetarian version, swap out the ham for avocado slices or sautéed spinach.
These ingredients add creaminess and freshness!
Dairy-Free Substitutions
You can replace regular butter with vegan butter for the Hollandaise sauce.
It’s a simple switch that maintains that rich and creamy texture.
Alternative Sauces
Trying different sauces like béarnaise or even a zesty avocado sauce can provide an interesting twist.
Experiment to find your favorite!
Make your Eggs Benedict in a way that suits your taste and dietary preferences.
How to Store Leftover Gordon Ramsay Eggs Benedict
Keep the Hollandaise Sauce Separate
For best results, store the hollandaise sauce separately from the eggs and ham.
Use an airtight container for the sauce to maintain its consistency and flavor.
Refrigerate the sauce and consume it within two days for optimal taste.
Proper Storage of Poached Eggs and Ham
Place the leftover poached eggs and ham in a shallow, airtight container.
Ensure the eggs are not stacked to prevent breaking.
Store these in the refrigerator, and consume within two days.
Wrapping English Muffins
Wrap the English muffins separately in kitchen foil or plastic wrap.
Keep them in a pantry or bread box if you plan to use them within a day.
For longer storage, place them in a resealable plastic bag and store in the refrigerator.
Storing your Gordon Ramsay Eggs Benedict properly will help maintain its flavor and texture for your next meal!
Common Mistakes to Avoid
Overcooking the Eggs
You want the yolks to be runny, not hard.
Make sure to poach the eggs for only 3-4 minutes.
Timing is crucial, so set a timer!
Using Cold Muffins
Warm English muffins make all the difference.
Toast them just until they’re slightly crispy.
This also helps them hold up better under the weight of the toppings.
Rushing the Hollandaise Sauce
This sauce can be tricky, so take it slow.
Adding the butter too quickly can cause it to separate.
Whisk continuously to keep it smooth!
Relax and enjoy the process—you’ve got this!

Gordon Ramsay Eggs Benedict Recipe
Ingredients
- 4 slices Parma Ham
- 4 Eggs
- 2 English Muffins
- 2 tbsp White Wine Vinegar
- 1 cup Unsalted Butter melted
- 2 Egg Yolks
- 1 tbsp Lemon Juice
- 1 pinch Salt
- 1 pinch Cayenne Pepper
Instructions
- Fill a large pot with water and bring it to a gentle simmer.
- Add the white wine vinegar to the water.
- Split the English muffins in half and toast them until golden.
- Set aside on a plate.
- Crisp the Parma ham in a hot pan until it becomes crispy.
- Place the crispy ham on the toasted English muffins.
- Poach the eggs by creating a gentle whirlpool in the simmering water.
- Carefully slide each egg into the water and cook for about 3 minutes, until the whites are set and the yolks remain runny.
- Use a slotted spoon to remove the eggs.
- To make the Hollandaise sauce, whisk the egg yolks, lemon juice, and salt in a heatproof bowl over simmering water.
- Slowly drizzle in the melted butter while whisking until the sauce thickens.
- Add a pinch of cayenne pepper.
- Step 6:
- Assemble the Eggs Benedict by placing a poached egg on top of each muffin half.
- Drizzle generously with the Hollandaise sauce.
- This recipe serves 2 people.