Introduction

Gordon Ramsay’s Eggs Benedict is a timeless brunch classic elevated by a rich, creamy hollandaise sauce and perfectly poached eggs. This dish combines toasted English muffins, savory Canadian bacon, and silky sauce for a truly indulgent experience.

The image shows two eggs Benedict servings on a white plate placed on a white marbled surface. Each serving has a toasted English muffin base with a layer of crispy bacon, topped by a poached egg covered with bright yellow, smooth hollandaise sauce that spills slightly onto the plate. A silver fork is placed near the top left of the plate. The colors include the golden-brown muffin, pinkish bacon, white poached eggs with a shiny yolk underneath the sauce, and the rich yellow hollandaise sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 English Muffins, split and toasted
4 slices Canadian Bacon, cooked until golden
4 large Eggs, for poaching
1 tablespoon White Vinegar, for poaching eggs
1/2 cup Butter, melted (for the hollandaise sauce)
3 large Egg Yolks
1 tablespoon Lemon Juice, freshly squeezed
A pinch Cayenne Pepper, for flavor
Salt & Pepper, to taste

Instructions

Step 1: Make the Hollandaise Sauce by whisking the egg yolks and lemon juice over a pot of simmering water until the mixture thickens. Gradually add the melted butter while continuing to whisk. Season with salt and pepper, keep warm, and strain if the sauce breaks.
Step 2: Toast the English muffins until crisp. Cook the Canadian bacon in a skillet over medium heat until golden and lightly browned on both sides.
Step 3: Prepare the poached eggs by simmering water with white vinegar. Create a gentle whirlpool in the water, then carefully slide in each egg. Cook for about 3 minutes until the whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain well.
Step 4: Assemble your Eggs Benedict by stacking a toasted muffin half, a slice of Canadian bacon, and a poached egg. Spoon warm hollandaise sauce generously on top and garnish with a pinch of cayenne pepper or fresh herbs if desired.

Tips & Variations

Use fresh eggs for the best poaching results and to achieve perfectly tender whites.
Substitute Canadian bacon with smoked salmon or sautéed spinach for a different twist.
If the hollandaise sauce breaks, whisk in a teaspoon of warm water to bring it back together.
Serve immediately for optimal flavor and texture, as the sauce thickens as it cools.

Storage

Eggs Benedict is best enjoyed fresh, but you can store leftover hollandaise sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat while whisking continuously. Poached eggs and assembled Benedict do not reheat well and are best made to order.

How to Serve

The image shows a white plate on a white marbled surface with two servings of eggs Benedict. Each serving has a base layer of toasted English muffin with a slightly dark golden brown texture. On top of the muffin, there is a layer of fresh green arugula leaves, adding a vibrant color. Each arugula bed holds a poached egg with a smooth, soft white exterior. The eggs are covered with a generous layer of rich, creamy yellow hollandaise sauce that flows down the sides. There are small green chive pieces sprinkled on top of the sauce as garnish, and some chive stems are placed decoratively beside the eggs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hollandaise sauce ahead of time?

Hollandaise sauce is best served fresh, but you can prepare it up to a day in advance and keep it warm in a thermos or over very low heat. Stir gently before serving.

What’s the best way to poach eggs perfectly?

Use fresh eggs and simmer water with a splash of vinegar. Create a gentle whirlpool before sliding the egg in to help the white wrap around the yolk evenly. Cook for about 3 minutes for soft yolks.

Gordon Ramsay’s Eggs Benedict Recipe

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★★★★★

4.8 from 147 reviews

Gordon Ramsay’s Eggs Benedict is a classic brunch favorite featuring toasted English muffins topped with crispy Canadian bacon, perfectly poached eggs, and a rich, creamy homemade hollandaise sauce finished with a hint of cayenne pepper for subtle heat.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

English Muffins & Bacon

2 English Muffins, split and toasted
4 slices Canadian Bacon, cooked until golden

Poached Eggs

4 large Eggs, for poaching
1 tablespoon White Vinegar, for poaching eggs

Hollandaise Sauce

1/2 cup Butter, melted
3 large Egg Yolks
1 tablespoon Lemon Juice, freshly squeezed
A pinch Cayenne Pepper, for flavor
Salt & Pepper, to taste

Instructions

Make the Hollandaise Sauce: Whisk the egg yolks and lemon juice together over simmering water, constantly stirring until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce breaks, strain it to restore texture. Keep the hollandaise warm until serving.
Toast and Prep: Toast the English muffin halves until crisp and golden. In a hot skillet, cook the Canadian bacon slices on both sides until they develop a golden, slightly browned crust.
Poach the Eggs: Bring a pot of water to a gentle simmer and add the white vinegar. Create a gentle whirlpool by swirling the water, then carefully slide the eggs in one at a time. Poach the eggs for about 3 minutes until the whites are set but yolks remain runny. Remove the eggs with a slotted spoon and drain well on a paper towel.
Assemble Your Eggs Benedict: On each toasted muffin half, layer a slice of Canadian bacon and a poached egg. Generously spoon the warm hollandaise sauce over the top and garnish with a pinch of cayenne pepper or fresh herbs if desired. Serve immediately for best taste.

Notes

Use fresh eggs for best poaching results.
Maintain a gentle simmer when poaching to ensure tender whites.
If the hollandaise sauce starts to separate, whisk in a teaspoon of warm water to help re-emulsify.
Optionally, garnish with chopped chives or parsley for extra freshness.
Serve immediately as hollandaise sauce can thicken as it cools.

Keywords: Eggs Benedict, Hollandaise Sauce, Poached Eggs, Canadian Bacon, Brunch Recipe, Gordon Ramsay