Gordon Ramsay’s Eggs Benedict!

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

1. Rich, Velvety Hollandaise Sauce: This easy hollandaise sauce is so creamy and buttery, it feels like a warm hug from the breakfast gods. Pro tip: If you struggle with whisking by hand, this immersion hand blender makes foolproof hollandaise in seconds.
   
2. Perfectly Poached Eggs Every Time: Poaching eggs used to be my kitchen nemesis. But I found a super simple trick—adding a splash of vinegar and using fresh eggs makes the whites hold together beautifully.
   
3. 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.
   
4. 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. A good plating set makes all the difference when serving this dish.
   
5. 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.
   
6. 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.
   
7. 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 (or gluten-free English muffins for a GF twist).
• Canadian Bacon: 4 slices, cooked until golden.
• Eggs: 4 large, for poaching.
• White Vinegar: 1 tablespoon, for poaching eggs.
• Butter: 1/2 cup, melted (or Ghee  for a richer flavor).
• Egg Yolks: 3 large.
• Lemon Juice: 1 tablespoon, freshly squeezed.
• Cayenne Pepper: A pinch, for flavor.
• Salt & Pepper: To taste.

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📋 Ingredients for Gordon Ramsay’s Eggs Benedict Recipe

Ingredients:

• 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.

📋 Ingredients for Gordon Ramsay’s Eggs Benedict Recipe

Ingredients:

• 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.

🔁 Ingredient Substitutions

Ingredient	Substitution	Notes
English Muffin	Portobello mushroom cap	Gluten-free, earthy, and keeps workings like a muffin (realsimple.com)
Canadian Bacon	Smoked salmon or ham steak	Great pescatarian or leaner twist—still cozy and tasty
Butter (Hollandaise)	Vegan margarine + mayo	Dairy-free option that gives creamy richness
Lemon Juice	White wine vinegar	Same tang, less lemon squeeze—perfect if lemons aren’t around
Regular Flour	Gluten-free flour blend	Use it in your vegan hollandaise to thicken without gluten

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🍴 Cooking Equipment:

• Medium-sized saucepan
• Heatproof mixing bowl
• Whisk
• Slotted spoon
• Toaster
• Small frying pan
• Serving plates

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🍳 How to Make Gordon Ramsay’s Eggs Benedict

Step 1: Make the Hollandaise Sauce

• I use a heatproof mixing bowl over simmering water (double boiler method).
• 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.

Troubleshooting tip: If your sauce breaks, a fine mesh strainer can help smooth it out.

Step 2: Toast and Prep

• Toast your English muffins to a golden crisp.
• Cook Canadian bacon in a nonstick skillet for even browning.

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.

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💡 My Best Tricks for Eggs Benedict That Actually Work

The Warm Plate Rule
Cold plates = cold food. Cold plates ruin hollandaise! Warm them in the oven or use a plate warmer.

Lemon Juice Level-Up
A little extra lemon in the hollandaise gives it that bright zing. Especially helpful if your bacon is on the salty side.

Whirlpool Poaching Saves My Sanity
Swirling the water before adding the eggs helps the whites wrap around the yolk like a cozy blanket. Works way better than vinegar alone.

Hollandaise Shortcut? Try This.
If I’m short on time (read: toddlers attacking my ankles), I’ll use my quick immersion blender hollandaise method. It still turns out dreamy.

Gluten-Free Swap That Doesn’t Suck
Can’t do gluten? I use Udi’s English muffins and toast ‘em crisp. Just as satisfying as the regular ones.

Don’t Overcook the Eggs—Here’s How I Avoid It
I lift the egg out after 3 minutes and give it a gentle poke. If it jiggles but holds its shape, it’s done. A digital kitchen timer ensures perfect 3-minute poaching.

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💪 Macronutrients Count Per Serving

• Calories: Approximately 700 kcal
• Protein: 24g
• Carbohydrates: 35g
• Fat: 54g
• Cholesterol: 500mg
• Sodium: 1700mg

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Pro Tips for the Recipe

1. 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.
2. The Vinegar Trick: Adding white vinegar to your poaching water helps the egg whites firm up faster and prevents them from spreading.
3. 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.
4. 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.
5. 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.

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🥚 Make-Ahead & Meal Prep Tips That Saved My Brunch

When I know I’ll be cooking for a crowd (or just too sleepy tomorrow), I prep a few things ahead:

• Poach and Park: Poach the eggs and then chill them in cold water. Store in the fridge. The next day, reheat them in warm water for 30–40 seconds.
  
• Hollandaise Holding Trick: Make the sauce and store it in a Contigo thermos—it stays warm and creamy up to 7 hours.
  
• Batch Bacon: Cook the bacon ahead and reheat in the Ninja Flip Toaster Oven for max crispiness.
  
• Mini Assembly Line: For brunch parties, I lay out toasted muffins, warmed bacon, and a pot of sauce so everyone can DIY their own plate.

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🍽️What to Serve With Eggs Benedict

Here are a few of my go-to recipes on Tara’s Treats that pair beautifully with Eggs Benedict:

• Pantry‑Scrap Pancake Muffins – These easy pancake-style muffins add a fun, kid-approved twist to brunch.
• Crispy Sweet Potato Fries with Aioli – A savory-sweet side that balances the richness of the hollandaise.
• Banana Bread with Chai Spice Twist – Warm, cozy, and perfect if you want something to nibble on alongside your brunch.
• Easy & Healthy Frittata Recipe – Great for a grab-and-go add-on or to bulk up your spread.

These sides are simple, tasty, and keep the brunch vibe fun and relaxed.

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🗄️ Storage & Reheating Tips (Because Leftovers Deserve Love Too)

• Eggs: Store poached eggs in cold water in an airtight container for up to 2 days. Reheat in hot (not boiling) water for 30 seconds.
  
• Hollandaise Sauce: Doesn’t love the fridge, but if needed, reheat gently over a double boiler while whisking constantly. Add a splash of warm water to smooth it.
  
• Muffins & Bacon: Store in separate containers. Muffins re-crisp in the toaster; bacon comes back to life in a pan or toaster oven.
  

Honestly, I don’t recommend freezing this dish. The textures don’t bounce back well.

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🤔 Cracked & Curious: Your Eggy Questions Answered

Why is my hollandaise too runny or too thick?
It’s a balancing act! If it’s too thick, add warm water. If it’s too thin, you might’ve added the butter too quickly—go slow next time.

How do I poach more than one egg at a time without chaos?
Use a big enough pot and drop them in one at a time, starting at the edge. Don’t stir too hard—gentle swirl is the secret.

Can I make Eggs Benedict without dairy?
Totally. Swap butter for vegan butter in the sauce. I’ve tried it with Earth Balance—it worked! You might also like my Spring Herb Egg Frittata recipe for a dairy-free brunch twist.

What if I don’t have Canadian bacon?
Smoked salmon, ham, bacon, or even a thick tomato slice with avocado work great. The beauty of this dish is its flexibility.

Can kids eat Eggs Benedict?
Yep, mine do! I usually skip the cayenne in the sauce for them and slice it into bite-sized bits.

What’s the origin of Eggs Benedict, anyway?
Legend says it was invented by a hungover Wall Street broker in the 1890s. True or not, it’s a brunch icon. If you’re curious, read this fascinating Smithsonian breakdown on its history.

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💵 Real Talk: How Much Did It Cost Me?

Here’s what I spent whipping up brunch for two:

Ingredient	Approx. Cost (USD)
English Muffins (2)	$1.50
Canadian Bacon (4 pcs)	$2.00
Eggs (4)	$1.20
Butter (½ cup)	$1.00
Lemon (1)	$0.50
Spices/Vinegar	$0.30

Total Cost: ~$6.50
Cost Per Serving: ~$3.25

🤑 Budget Tip: I buy butter in bulk at Costco and freeze smaller portions. Also, store-brand English muffins are just as tasty.

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Brunch Bliss Wrap-Up

And there you have it! My take on Gordon Ramsay’s Eggs Benedict that’ll make your taste buds dance and your brunch guests swoon. This dish may sound fancy, but once you’ve got the hang of it, it’s pure magic in 20 minutes or less. 

Give it a shot, and you might just find yourself whipping this up on every lazy Sunday morning.