How To Cook Eggs Benedict | Gordon Ramsay

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Get a pan on the stove and bring water to a rolling boil for the hollandaise sauce.

In a glass bowl, melt butter over the boiling water.

Separate 3 egg yolks from the whites and add them to the bowl with the melted butter.

Add tarragon vinegar to the egg yolks; if unavailable, white wine vinegar can be used.

Whisk the egg yolks and vinegar over the boiling water, ensuring they do not touch the water to avoid scrambling.

Once the mixture is creamy and thick, slowly add in the melted butter, a couple of tablespoons at a time, while whisking continuously.

Make sure to whisk enough to incorporate air and prevent the mixture from splitting.

Keep the hollandaise warm by leaving the bowl over the warm water bath.

Season the hollandaise with a pinch of salt, fresh pepper, and lemon juice to taste, aiming for a thick custard-like consistency that coats the back of a spoon.

Toast the English muffins in the pan with the leftover flavor from the crispy Parma ham instead of toasting them separately.

Heat a pan and fry the Parma ham until crispy.

Bring water to a boil in a separate pot and add a splash of vinegar to help set the egg whites when poaching.

Organize your setup by laying a slice of crispy Parma ham on the toasted muffin base.

Once the water is boiling, reduce the heat and create a whirlpool in the water.

Crack an egg into a cup and gently drop it into the whirlpool to poach it.

Cook until the egg floats to the top, indicating it is done, then remove any excess egg white.

Place the poached egg onto the crispy Parma ham and muffin, draining it on a piece of tissue to remove excess water.

Spoon hollandaise sauce over the poached egg in one smooth motion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens