How to make Gordon Ramsay’s Eggs Benedict

Do you also like Gordon Ramsay best when he’s not foaming at the mouth in a restaurant kitchen, but simply relaxed behind a stove, showing you how to make all kinds of classics at home? Us too… Eggs Benedict coming up this time!

We dare say that the brunch classic Eggs Benedict should not be missing from any Sunday table. This is how Gordon Ramsay makes them—and you can do it too!

How to make Gordon Ramsay’s Eggs Benedict

• First, make the hollandaise sauce au bain-marie. Bring water to a boil in a pan that you’ll soon place a bowl over; make sure the bottom of the bowl doesn’t touch the water when it boils.
• Melt a few tablespoons of butter in a separate small saucepan.
• Separate three eggs and put all the yolks in a large heatproof bowl.
• Save the egg whites in a sealed jar for something else (hello, sgroppino).
• Pour the tarragon vinegar into the egg yolks.
• Now place the bowl over the pan of boiling water and immediately start whisking with a large whisk.
• Slowly add some melted butter while whisking; start with about 2 tbsp.
• If you don’t whisk hard enough, the egg yolk won’t incorporate the butter and the sauce will split, says Gordon.
• Now slowly pour in the rest of the butter (keep whisking) and add a generous pinch of salt, freshly ground pepper and a squeeze of lemon juice as you whisk. What you want is a glossy sauce thick enough to cling to the back of a spoon and slowly drip off it.
• Leave the bowl over the water to keep the sauce warm.
• Heat a splash of olive oil in a large frying pan over medium heat.
• Add the good-quality slices of Parma ham and fry until crisp.
• Meanwhile, cut the buns in half.
• Place the fried Parma ham on a plate and place the cut sides of the buns in the pan, in the remaining fat.
• Toast the insides of the buns until beautifully golden brown.
• A well-toasted layer will make them less soggy once everything is piled on top.
• Now bring a large pan of water to a boil.
• You can use the same pan of water you used under the hollandaise, but then you’ll need to work quickly so your sauce doesn’t cool down too much.
• In any case, add a generous pinch of salt and a splash of vinegar to the water.
• Use a whisk to create a whirlpool in the water, crack an egg into a cup and carefully pour it into the whirlpool. Don’t do this from a great height; instead, lift the rim of the cup into the water.
• Repeat with the other eggs. I recommend poaching no more than two at a time in the pan (unless you’re incredibly good at poaching eggs).
• Remove them from the water with a slotted spoon when they float to the surface and let them drain on a plate lined with paper towels.
• Remove the loose wisps of egg white so you’re left with beautifully compact poached eggs.
• Place a slice of Parma ham on each bun, top with a poached egg and then carefully spoon over some hollandaise sauce.

Put a little gravy on the table, or go wild with a mimosa, and your homemade luxury brunch is ready! Watch how Gordon does it himself here:

Also read:

• Gordon Ramsay’s 10 tips for the best steak
• How to make Gordon Ramsay’s classic cheeseburger
• Who came up with Eggs Benedict?

Recipe and video: YouTube/Gordon Ramsay