Gordon Ramsay Eggs Benedict Hollandaise

This Gordon Ramsay eggs benedict recipe lets you create a restaurant-worthy brunch from the comfort of your own kitchen. Rich, silky hollandaise cloaks perfectly poached eggs layered over crisp toasted muffins and savory Canadian bacon. Eggs benedict always feels like a bit of luxury with very little fuss

With my first try I was shocked at how easy this felt even though it looked so fancy I find myself making this dish when I want to spoil family or guests

Ingredients

• English muffins: split and toasted look for ones with a golden crumb and a bit of chew
• Canadian bacon: sliced thick and cooked until the edges are caramelized use good quality for the best flavor
• Eggs: large and very fresh they hold together better when poaching
• White vinegar: to help the eggs form neat poaches choose a neutral vinegar
• Butter: unsalted and freshly melted for a rich hollandaise sauce use the best butter you can find
• Egg yolks: large and vibrant for the creamiest sauce fresher yolks mean a silkier texture
• Lemon juice: freshly squeezed to brighten the sauce avoid bottled juice if possible
• Cayenne pepper: just a pinch for gentle heat adds complexity without overpowering
• Salt and pepper: to taste enhances all the other flavors use flaky salt for finishing if you like

Step-by-Step Instructions

Make the Hollandaise Sauce:

Whisk the egg yolks and lemon juice constantly over a pot of simmering water ensuring they thicken without scrambling. Slowly drizzle in melted butter whisking all the time to build a creamy sauce. Season the hollandaise with a pinch of cayenne and salt then keep it barely warm. If the sauce breaks strain it through a fine sieve to smooth it out

Toast and Prep:

Split the English muffins and toast them in a pan or toaster until deeply golden and crisp at the edges. Meanwhile cook the Canadian bacon in a skillet set over medium until the slices are golden and the fat is slightly rendered. Set both aside in a warm spot

Poach the Eggs:

Bring a shallow pot of water just to a simmer then add a splash of vinegar. Create a gentle swirl in the water and carefully lower in cracked eggs one at a time. Let the eggs poach undisturbed for about three minutes until the whites are set and the yolks still soft. Lift each egg out with a slotted spoon and let any water drip away on a clean towel

Assemble Your Eggs Benedict:

Set toasted muffin halves on warmed plates. Top each with a slice of Canadian bacon and a freshly poached egg. Generously spoon warm hollandaise sauce over the eggs letting some pool around the base. Sprinkle with extra cayenne or finely chopped herbs for color and enjoy immediately

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My absolute favorite here is the hollandaise sauce because of its luxurious texture and how it brings all the elements together. Every Mother’s Day my family asks for eggs benedict and it is always a hit

Storage Tips

If you have leftover hollandaise store it in a small airtight container in the refrigerator for up to two days. To rewarm place the container in warm water and stir gently. Avoid microwaving as it can cause the sauce to split. Poached eggs and bacon are best eaten fresh but you can keep extra cooked bacon and toasted muffins in the fridge for a day

Ingredient Substitutions

No Canadian bacon Try thinly sliced ham or smoked salmon for a twist on tradition. English muffins can be swapped for sourdough or brioche buns if needed. If you want a lighter hollandaise try clarifying the butter first to remove milk solids

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Serving Suggestions

Serve eggs benedict with a side of dressed arugula or fresh fruit for balance. A sparkling mimosa or strong cup of coffee is the perfect pairing. Sometimes I add a scatter of fresh chives or tarragon on top for an herbal note

Cultural and Historical Context

Eggs benedict is a brunch classic with roots in late nineteenth century New York. Over time it has spun countless variations from florentine to royale. Restaurants often elevate the dish with creative twists but the original remains my favorite for its perfect balance of flavors

Recipe FAQs

→ How do you ensure hollandaise sauce is smooth and doesn’t split?

Whisk yolks and lemon juice over gentle heat until thick, then add melted butter slowly, whisking continuously. If the sauce splits, quickly whisk in a tablespoon of hot water to restore texture.

→ What’s the best way to poach eggs for this dish?

Simmer water with a splash of vinegar, create a gentle swirl, and slide in the eggs. Poach for about 3 minutes until the whites set but yolks remain runny.

→ Can you prepare hollandaise in advance?

It’s best served fresh, but can be kept warm over a double boiler for up to 30 minutes. Stir occasionally to maintain a smooth texture.

→ Are there alternatives to Canadian bacon?

Yes, you can substitute with classic ham, smoked salmon, or sautéed spinach for a vegetarian twist.

→ What garnishes pair well with this brunch classic?

Sprinkle fresh chives, parsley, or a dash of cayenne for color and added flavor. Microgreens also make an elegant touch.