Gordon Ramsay’s Eggs Benedict Recipe is Perfect Every Time

Gordon Ramsay shared his take on Eggs Benedict, made with perfectly cooked poached eggs, Parma ham and Hollandaise sauce on soft muffins.


  • 3 tablespoons of white wine vinegar
  • 4 eggs
  • 2 toasted muffins
  • 4 Parma hams

For the Hollandaise sauce

  • 125g butter
  • 2 egg yolks
  • ½ teaspoon white wine vinegar or tarragon vinegar
  • a squeeze of lemon juice
  • pinch of cayenne pepper



In a deep saucepan, bring at least 2 liters of water to the boil and add 3 tablespoons of white wine vinegar. Reduce the heat and simmer gently.


Crack the eggs into four separate coffee cups or ramekins. Split the muffins, lightly toast them on both sides and warm a few plates.

For the Hollandaise sauce:


In a saucepan, melt the butter and remove the white solids from the surface. Keep the butter warm.


In a metal or glass bowl set over a small saucepan, combine the egg yolks, white wine or tarragon vinegar, a pinch of salt and a little ice water. Whisk for a few minutes, then place the bowl over a pan of barely simmering water. Whisk continuously until the mixture becomes pale and thick, about 3 to 5 minutes.


Remove from the heat and gradually stir in the melted butter, a little at a time, until it is completely incorporated and a creamy hollandaise forms. If the sauce becomes too thick, add a little water. Season with lemon juice and a pinch of cayenne pepper. Keep warm until ready to use.

For the eggs Benedict:


Swirl the simmering vinegar water vigorously to create a vortex and carefully slide in an egg. It will naturally take a round and neat shape. Cook for 2-3 minutes, then carefully remove with a slotted spoon.


Repeat with the remaining eggs, one at a time, swirling the water as you add each egg. Spread a little Hollandaise sauce on each toasted muffin, top with a slice of ham, then top with a poached egg. Pour over remaining Hollandaise sauce and serve immediately.

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