Gordon Ramsay Eggs Benedict Hollandaise (Print Version)
Poached eggs, toasted muffins, golden bacon, and creamy hollandaise create a rich, satisfying brunch for two.
# Ingredients:
→ Eggs Benedict Components
01 -
2 English muffins, split and toasted
02 -
4 slices Canadian bacon, cooked until golden
03 -
4 large eggs, for poaching
04 -
1 tablespoon white vinegar, for poaching eggs
→ Hollandaise Sauce
05 -
1/2 cup butter, melted
06 -
3 large egg yolks
07 -
1 tablespoon freshly squeezed lemon juice
08 -
Pinch of cayenne pepper, for flavor
09 -
Salt and pepper, to taste
# Steps:
01 -
Whisk egg yolks and lemon juice over simmering water until thickened. Gradually add melted butter while whisking constantly. Season with salt, pepper, and cayenne. Keep warm. If the sauce separates, strain it.
02 -
Toast English muffins until crisp. Heat Canadian bacon in a skillet over medium heat until golden on both sides.
03 -
Bring water with vinegar to a gentle simmer. Stir to create a light whirlpool. Gently slide in eggs one at a time and cook for 3 minutes. Remove with a slotted spoon and drain well.
04 -
Layer each muffin half with a slice of Canadian bacon, a poached egg, and spoon warm hollandaise sauce over the top. Garnish with cayenne or fresh herbs as desired.