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Gordon Ramsay’s Eggs Benedict!

Eggs Benedict Hollandaise
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This Gordon Ramsay Eggs Benedict recipe brings restaurant-quality brunch right into your kitchen. With creamy, buttery hollandaise sauce draped over perfectly poached eggs and golden toasted English muffins, it’s a rich and satisfying breakfast that feels fancy but is incredibly simple to make. Whether you’re sticking to the classic eggs benedict recipe or experimenting with eggs benedict variations, this dish promises to impress.

  • Author: Tara Hamrick
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2

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.

Instructions

Step 1: Make the Hollandaise Sauce

Whisk yolks and lemon over simmering water until thick. Slowly add butter. Season and keep warm. Strain if it breaks.

Step 2: Toast and Prep

Toast muffins until crisp. Cook Canadian bacon in a skillet until golden and lightly browned on both sides.

Step 3: Poach the Eggs

Simmer water with vinegar, swirl gently, slide in eggs. Cook 3 minutes. Remove with slotted spoon and drain well.

Step 4: Assemble Your Eggs Benedict

Stack muffin, bacon, and poached egg. Spoon warm hollandaise on top and garnish with cayenne or fresh herbs.

Notes

The Warm Plate Rule
Warm plates keep hollandaise silky. I heat mine in the oven for five minutes before serving.

Lemon Juice Level-Up
A splash of extra lemon cuts the richness and brightens the whole dish, especially with salty bacon.

Whirlpool Poaching Saves My Sanity
Swirling the water wraps the whites neatly around the yolk—way more reliable than vinegar alone.

Hollandaise Shortcut? Try This.
When rushed, I blend the sauce using an immersion blender. It’s fast, smooth, and always saves brunch.

Gluten-Free Swap That Doesn’t Suck
Udi’s gluten-free muffins toasted crisp are just as tasty and satisfying as regular English muffins.

Don’t Overcook the Eggs—Here’s How I Avoid It
I poke the egg after 3 minutes—if it jiggles gently, it’s perfect. A timer helps a lot!

Nutrition

Find it online: https://tarastreats.com/gordon-ramsay-eggs-benedict/