This easy Eggs Benedict recipe is a creamy, satisfying breakfast or brunch dish that’s quick to make with simple ingredients like eggs, bacon, and hollandaise sauce. Perfect for a special occasion or a weekend treat, it’s both indulgent and customizable to your taste. Enjoy this delicious classic with a touch of Gordon Ramsay’s flair!
Ingredients Needed:
- 8 slices bacon
- 4 large eggs
- 2 teaspoons white or rice vinegar
- 2 English muffins
- Butter
- 2 tablespoons chopped parsley (for garnish)
For the hollandaise sauce:
- 10 tablespoons unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Dash cayenne or Tabasco sauce
How To Make Eggs Benedict Recipe?
- Cook the Bacon: Fry the bacon in a skillet over medium-low heat until crispy (about 10 minutes). Remove and drain on paper towels.
- Poach the Eggs: Bring a saucepan of water to a simmer. Add vinegar. Crack eggs into small bowls and slip them into the water. Let them cook for 4 minutes, then remove with a slotted spoon.
- Make the Hollandaise: Melt butter. Blend egg yolks, lemon juice, and salt. Slowly add melted butter while blending until smooth. Keep warm.
- Toast the Muffins: While the eggs cook, toast the English muffins.
- Assemble: Butter the muffins. Top with bacon, a poached egg, and hollandaise sauce. Garnish with parsley and serve.
Recipe Tips:
- Use fresh eggs: Fresh eggs will help your poached eggs turn out perfect and creamy.
- Watch the butter: Don’t add hot butter to the egg mixture, or it might turn lumpy.
- Simmer the eggs, not boil: Keep the water just below boiling to poach eggs properly.
- Toast the muffins last: Toast the muffins just before serving for the best texture.
- Taste your sauce: Adjust the seasoning of the hollandaise with more lemon or salt to your liking.
How To Store Leftovers?
Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 1 day.
Nutrition Facts:
- Calories: 637 kcal
- Total Fat: 45g
- Saturated Fat: 23g
- Trans Fat: 1g
- Cholesterol: 614mg
- Sodium: 961mg
- Potassium: 705mg
- Total Carbohydrate: 29g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 32g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Deviled Eggs Recipe
- Gordon Ramsay Spicy Mexican Eggs Recipe
- Gordon Ramsay Scrambled Eggs Recipe
Gordon Ramsay Eggs Benedict Recipe
Description
This easy Eggs Benedict recipe is a creamy, satisfying breakfast or brunch dish that’s quick to make with simple ingredients like eggs, bacon, and hollandaise sauce. Perfect for a special occasion or a weekend treat, it’s both indulgent and customizable to your taste. Enjoy this delicious classic with a touch of Gordon Ramsay’s flair!
Ingredients
For the hollandaise sauce:
Instructions
- Cook the Bacon: Fry the bacon in a skillet over medium-low heat until crispy (about 10 minutes). Remove and drain on paper towels.
- Poach the Eggs: Bring a saucepan of water to a simmer. Add vinegar. Crack eggs into small bowls and slip them into the water. Let them cook for 4 minutes, then remove with a slotted spoon.
- Make the Hollandaise: Melt butter. Blend egg yolks, lemon juice, and salt. Slowly add melted butter while blending until smooth. Keep warm.
- Toast the Muffins: While the eggs cook, toast the English muffins.
- Assemble: Butter the muffins. Top with bacon, a poached egg, and hollandaise sauce. Garnish with parsley and serve.
Notes
- Use fresh eggs: Fresh eggs will help your poached eggs turn out perfect and creamy.
- Watch the butter: Don’t add hot butter to the egg mixture, or it might turn lumpy.
- Simmer the eggs, not boil: Keep the water just below boiling to poach eggs properly.
- Toast the muffins last: Toast the muffins just before serving for the best texture.
- Taste your sauce: Adjust the seasoning of the hollandaise with more lemon or salt to your liking.