You know those lazy Sunday mornings where you actually have a chance to breathe, the kids are somehow miraculously entertained, and you can finally treat yourself to something more than cereal or toast? Yeah, those are rare around here, too. But one of those unicorn mornings happened a couple of weeks ago, and I was determined to make something special. I wanted brunch eggs that felt fancy but not fussy. Enter: Gordon Ramsay Eggs Benedict.
I remember watching Gordon Ramsay whip up Eggs Benedict on one of his shows ages ago, moving with that chef-y swagger of his. It looked so complicated yet effortless—like magic performed with butter and eggs. But here’s the kicker: I’m not Gordon Ramsay. I’m a mom trying to make sure my poached eggs don’t end up looking like someone’s failed science experiment. But that didn’t stop me from trying.
After a few very questionable attempts (one of which involved hollandaise sauce somehow splattering on the ceiling—don’t ask), I finally found my groove. And let me tell you, this Easy Eggs Benedict Recipe ended up being so good, I had to make it again the very next morning. Not only did my husband give me the approving nod of ‘Yep, you nailed it,’ but my kids even dared to ask for seconds. And if that’s not a win, I don’t know what is.
Why You’ll Love This Dish
- Rich, Velvety Hollandaise Sauce: This easy hollandaise sauce is so creamy and buttery, it feels like a warm hug from the breakfast gods. It’s the backbone of any good Eggs Benedict, and when you make it just right, it’s pure perfection.
- Perfectly Poached Eggs Every Time: Poaching eggs used to be my kitchen nemesis. But I found a super simple technique that gets you those dreamy, silky yolks without the stress. Easy poached eggs? Yes, please.
- Versatile and Customizable: Sure, the Classic Eggs Benedict Recipe is incredible, but the fun begins when you start playing with Eggs Benedict Variations. From swapping ham with crispy bacon to adding avocado or smoked salmon, the possibilities are endless.
- Restaurant-Worthy Presentation: Let’s be real—Egg Benedict Plating is part of the appeal. And trust me, once you drizzle that golden sauce over your stacked masterpiece, you’ll feel like a gourmet chef.
- Quick and Easy to Make: Despite sounding fancy, this recipe only takes about 20 minutes from start to finish. Perfect for a weekend brunch that feels special without stealing your whole morning.
- Crowd-Pleaser: Whether it’s just you and your family or you’re hosting brunch guests, this recipe always gets rave reviews. It’s the kind of dish that makes people say, ‘Wow, you really went all out,’ even if it was actually super simple.
- A Classic Done Right: Gordon Ramsay’s Eggs Recipes are legendary for a reason. This recipe captures that timeless brunch magic while making it approachable for us mere mortals.
Ingredients for Gordon Ramsay’s Eggs Benedict Recipe
- English Muffins: 2, split and toasted.
- Canadian Bacon: 4 slices, cooked until golden.
- Eggs: 4 large, for poaching.
- White Vinegar: 1 tablespoon, for poaching eggs.
- Butter: 1/2 cup, melted (for the hollandaise sauce).
- Egg Yolks: 3 large.
- Lemon Juice: 1 tablespoon, freshly squeezed.
- Cayenne Pepper: A pinch, for flavor.
- Salt & Pepper: To taste.
Cooking Equipment:
- Medium-sized saucepan
- Heatproof mixing bowl
- Whisk
- Slotted spoon
- Toaster
- Small frying pan
- Serving plates
How to Make Gordon Ramsay’s Eggs Benedict
Step 1: Make the Hollandaise Sauce
- In a heatproof bowl over simmering water (double boiler style), whisk together egg yolks and lemon juice until they double in volume.
- Slowly drizzle in the melted butter while whisking constantly until the sauce thickens to a creamy, pourable consistency.
- Season with cayenne pepper, salt, and pepper. Remove from heat and keep warm.
Step 2: Toast and Prep
- Toast your English muffins to a golden crisp.
- Cook the Canadian bacon in a hot frying pan until browned on both sides.
Step 3: Poach the Eggs
- Bring a pot of water to a gentle simmer and add the white vinegar.
- Create a gentle whirlpool in the water with a spoon.
- Crack each egg into a small dish and gently slide it into the swirling water.
- Cook for about 3 minutes until whites are set but yolks are still soft.
- Remove with a slotted spoon and drain on a paper towel.
Step 4: Assemble Your Eggs Benedict
- Place toasted English muffin halves on plates.
- Top each half with a slice of Canadian bacon.
- Gently place a poached egg on top of each bacon slice.
- Generously spoon the warm hollandaise sauce over each stack.
- Sprinkle with additional cayenne or freshly chopped herbs if desired.
Notes: Tips & Variations
- Easy Poached Eggs: If you’re new to poaching, try cracking your egg into a fine-mesh sieve to remove the watery part of the egg white before poaching. It results in a neater, rounder egg.
- Hollandaise Sauce Tips: If your sauce is too thick, whisk in a splash of warm water. If it starts to separate, a teaspoon of boiling water while whisking can rescue it.
- Eggs Benedict Variations: Try swapping the Canadian bacon with smoked salmon or crispy bacon. Or go all-in on a Country Style Eggs Benedict by adding fried chicken or avocado slices.
- Egg Benedict Plating: Presentation matters! Serve on warm plates and drizzle the hollandaise sauce just before serving for that gorgeous, glossy finish.
- Make-Ahead Tips: You can prep the sauce ahead of time and keep it warm over simmering water until you’re ready to use it.
Macronutrients Count Per Serving
- Calories: Approximately 700 kcal
- Protein: 24g
- Carbohydrates: 35g
- Fat: 54g
- Cholesterol: 500mg
- Sodium: 1700mg
Pro Tips for the Recipe
- Keep Your Sauce Warm: Hollandaise sauce cools down quickly. To keep it warm while you finish the rest of the recipe, place the bowl over simmering water, whisking occasionally.
- The Vinegar Trick: Adding white vinegar to your poaching water helps the egg whites firm up faster and prevents them from spreading.
- Use Fresh Eggs: Fresher eggs poach better. If your eggs have been sitting around for a while, consider using the mesh sieve trick to remove the watery whites.
- Make-Ahead Sauce: You can prepare the hollandaise sauce up to an hour in advance. Just keep it warm over gentle heat and give it a quick whisk before serving.
- Customize Your Toppings: While Canadian bacon is classic, feel free to mix it up with smoked salmon, crispy bacon, or even sautéed spinach for a vegetarian twist.
Brunch Time FAQ
- What to Serve With This Recipe? Pair your Eggs Benedict with crispy hash browns, a fresh fruit salad, or roasted asparagus for a complete and satisfying brunch experience.
- Can I Make Hollandaise Sauce Ahead of Time? Yes! Keep it warm over simmering water and whisk occasionally. If it thickens too much, just add a splash of warm water and whisk again.
- What’s the Best Way to Reheat Eggs Benedict? Eggs Benedict is best enjoyed fresh, but if you must reheat, try doing it in the oven at a low temperature with the sauce added fresh.
- How Can I Make This Dish Quicker? Use store-bought English muffins and pre-cooked Canadian bacon. You can also use a blender to make your hollandaise sauce faster.
- Can I Freeze Hollandaise Sauce? Nope! Hollandaise sauce doesn’t freeze well. However, you can refrigerate it for up to a day and gently reheat it over low heat.
