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Gordon Ramsay–Style Eggs Benedict (Classic + Foolproof Tips)

Gordon Ramsay–Style Eggs Benedict (Classic + Foolproof Tips)
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If you want a restaurant-quality breakfast that feels fancy but totally doable at home, Eggs Benedict is it. Gordon Ramsay’s style is all about perfectly poached eggs, crispy toasted muffins, warm Canadian bacon, and a silky, buttery hollandaise sauce that ties everything together.

Ingredients

For the Benedict

  • 2 English muffins, split & toasted

  • 4 slices Canadian bacon, cooked until golden

  • 4 large eggs (for poaching)

  • 1 tablespoon white vinegar (for poaching water)

For the Hollandaise Sauce

  • ½ cup butter, melted

  • 3 egg yolks

  • 1 tablespoon lemon juice, freshly squeezed

  • Pinch cayenne pepper

  • Salt & black pepper, to taste

Instructions

Step 1: Make Hollandaise Sauce (Double Boiler Method)

  1. Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.

  2. Place a heatproof bowl over the pot (don’t let bowl touch water).

  3. Whisk together:

    • egg yolks

    • lemon juice
      until pale and slightly thicker (about 1–2 minutes).

  4. Slowly drizzle in melted butter while whisking constantly.

  5. Keep whisking until thick, glossy, and pourable.

  6. Season with:

    • cayenne

    • salt & pepper

✅ Keep warm off heat (covered) while you finish the eggs.

Troubleshooting tip (if it breaks): whisk in 1 teaspoon warm water to bring it back.

Step 2: Toast and Prep

  • Toast English muffins until golden and crisp

  • In a skillet, cook Canadian bacon slices until lightly browned

Step 3: Poach the Eggs (Whirlpool Method)

  1. Bring a pot of water to a gentle simmer (not boiling).

  2. Add 1 tbsp white vinegar

  3. Stir water into a whirlpool.

  4. Crack each egg into a small dish/cup and gently slide it into the water.

  5. Cook about 3 minutes (whites set, yolk soft).

  6. Remove with slotted spoon and rest briefly on paper towel.

✅ Perfect timing: 3 minutes = runny yolk.
Add 30–60 seconds for a more set yolk.

Step 4: Assemble

Layer in this order:

  1. toasted muffin half

  2. Canadian bacon slice

  3. poached egg

  4. hollandaise sauce (generously!)

Optional garnish:

  • extra cayenne

  • chopped chives

  • parsley

Notes

✅ 1) The Warm Plate Rule

Eggs Benedict turns cold fast.
Warm plates in the oven for 3–5 minutes.

✅ 2) Hollandaise “Bright Zing” Trick

Add an extra squeeze of lemon if bacon is salty—it balances everything.

✅ 3) Whirlpool Poaching = Cleaner Eggs

The swirl helps whites wrap neatly around the yolk.

Find it online: https://chocotune.com/gordon-ramsay-style-eggs-benedict-classic-foolproof-tips/