Gordon Ramsay Eggs Benedict Recipe
Gordon Ramsay’s Eggs Benedict is a classic breakfast dish with a gourmet twist!Start by heating olive oil in a non-stick pan and cook the Parma ham until it is crispy.Once you’ve set the ham aside, poach your eggs to perfection.Don't forget to drizzle that rich Hollandaise sauce generously over the top.Make sure your water is just simmering, not boiling, before adding your eggs for the perfect poach.
Servings: 2
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.