Gordon Ramsay’s Eggs Benedict caught my eye one quiet Sunday morning. I stood in my kitchen, staring at a pot of swirling water, wondering if poached eggs would hold shape without falling apart. They did, after a few tries.
Chef Thomas here. This recipe brings his crisp ham, runny yolks, and smooth hollandaise to your table. It fits right into weekend brunches. No fuss, just good results.
Try it after ourCookie Dough Truffles for a sweet finish.
Recipe Review: Gordon Ramsay’s Eggs Benedict
- Hollandaise comes together smooth with practice
- Eggs hold shape using the vinegar swirl
- Ham crisps up fast in the pan
- Poaching takes a few tries to get right
- Sauce can split if you rush the butter
Table of Contents
Why You’ll Love Gordon Ramsay’s Eggs Benedict
Gordon Ramsay’s Eggs Benedict is one dish I keep coming back to after years in the kitchen. Chef Thomas here. I’ve made it enough times to know it settles right into home routines.
The hollandaise stays creamy without much watch. Poached eggs hold their shape once you get the swirl down. Flavors balance out tangy and rich. Nothing feels heavy or out of place.
I cook this most weekend mornings when time stays short.
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Gordon Ramsay’s Eggs Benedict
Ingredients
Instructions
- Make the Hollandaise Sauce: In a bowl over simmering water, whisk the egg yolks and lemon juice until thickened. Gradually add the melted butter, whisking continuously, until the sauce reaches a creamy consistency. Season with cayenne, salt, and pepper, then keep warm.
- Toast and Prep: Toast the English muffins until crisp. Utilize a skillet to cook the Canadian bacon until it is golden and slightly crispy on both sides.
- Poach the Eggs: In a pot, bring water with vinegar to a gentle simmer. Create a whirlpool in the water and carefully slide in each egg. Cook for about 3 minutes for a soft yolk. Remove with a slotted spoon and let drain.
- Assemble Your Eggs Benedict: Place a toasted muffin half on each plate, top with a slice of Canadian bacon, and add a poached egg. Generously ladle warm hollandaise sauce over the top, garnishing with cayenne pepper or fresh herbs as desired.
Notes
Ingredients for Gordon Ramsay’s Eggs Benedict
| Ingredient | Amount |
|---|---|
| 2 English muffins, split and toasted | 2 English muffins, split and toasted |
| 4 slices Canadian bacon, cooked until golden | 4 slices Canadian bacon, cooked until golden |
| 4 large eggs, for poaching | 4 large eggs, for poaching |
| 1 tablespoon white vinegar, for poaching eggs | 1 tablespoon white vinegar, for poaching eggs |
| 1/2 cup butter, melted (for hollandaise sauce) | 1/2 cup butter, melted (for hollandaise sauce) |
| 3 large egg yolks | 3 large egg yolks |
| 1 tablespoon lemon juice, freshly squeezed | 1 tablespoon lemon juice, freshly squeezed |
| A pinch cayenne pepper, for flavor | A pinch cayenne pepper, for flavor |
| Salt & pepper, to taste | Salt & pepper, to taste |
When I set up Gordon Ramsay’s Eggs Benedict, I think about how the toasted muffins, salty bacon, and creamy egg yolk give the base, while the butter, yolks, and lemon build a hollandaise that stays balanced and smooth. Chef Thomas here. If you want a simple background on classic hollandaise and its building blocks, this hollandaise sauce overview Hollandaise sauce explains how these parts work together without getting in the way of cooking.
How to Make Gordon Ramsay’s Eggs Benedict
Step 1: Start the hollandaise base
Chef Thomas’s Tip:
If you can draw a line on the back of a spoon and it holds, the hollandaise is ready.
Chef Thomas’s Tip:
If the pan looks dry, a tiny bit of butter can help browning without greasiness.
Chef Thomas’s Tip:
Crack each egg into a small cup first so it slips in gently and stays together.
Visual idea: Poached egg resting on a slotted spoon above the pot.
How I Serve Gordon Ramsay’s Eggs Benedict
Gordon Ramsay’s Eggs Benedict is a quiet weekend habit in my house. Chef Thomas here. I usually make it on slower mornings when everyone wakes up at different times and drifts through the kitchen.
Most days, I serve each person one muffin half with bacon, egg, and hollandaise, then see who comes back for a second. If I know appetites are bigger, I plan two halves per adult and keep extra poached eggs resting in warm water. For kids or lighter eaters, I plate a single half with more fruit or potatoes so the plate still looks full and welcoming.
When I have guests, I line the toasted muffins and bacon on a sheet pan, keep the hollandaise warm, and poach eggs in small batches so nothing sits too long. On colder days, I like putting this next to something slow-cooked, like our pot roast in a slow cooker, and let people build their own plates at the counter.
Some simple sides that work well:
- Crispy hash browns or home fries
- A small green salad with light vinaigrette
- Fresh fruit or berries in a bowl
- Plain toast or baguette slices for extra sauce dipping
Variations and Adjustments for Gordon Ramsay’s Eggs Benedict
Gordon Ramsay’s Eggs Benedict has gone through plenty of small changes in my own kitchen. Chef Thomas here. These are the kinds of tweaks I reach for when I’m cooking from what I have, not from a perfect shopping list.
Protein or Ingredient Swaps
If I’m out of Canadian bacon, I use regular ham slices, thin breakfast sausage patties, or even crisp bacon strips for a saltier bite. Smoked salmon also works, but I keep the hollandaise a bit lighter on the seasoning so the fish flavor stays clear.
Mild or Spicy
For a milder plate, I skip the cayenne in the hollandaise and finish with just black pepper. When someone at the table likes more heat, I whisk in a touch more cayenne or add a few drops of hot sauce right at the end for a gentle, spicy edge.
Texture Adjustments
If I want a thicker hollandaise that clings more, I add the butter a little slower and cook it just a bit longer over gentle heat. For a looser, smoother sauce, I whisk in a teaspoon or two of warm water until it flows in a soft ribbon from the spoon.
Bread and Base Changes
On days without English muffins, I’ve used toasted sandwich bread, split rolls, or leftover baguette slices, as long as they are dry and crisp enough to handle the sauce. When the bread feels very soft, I toast it a little darker so it can stand up to the poached egg and hollandaise.
The main method for poaching the eggs and building the hollandaise is what keeps this recipe steady, so I tell people to keep those parts the same and make only one or two small changes at a time.
Storing and Making Gordon Ramsay’s Eggs Benedict Ahead
Gordon Ramsay’s Eggs Benedict turns up often in my own kitchen, so I’ve had to figure out how to handle leftovers without fuss. Chef Thomas here. What follows is what has actually held up for me, not a perfect-world plan.
For the fridge, I store each part separately when I can. Poached eggs go in a container with a little water, the bacon in another, and the muffins I just re-toast fresh. Hollandaise is touchy, so I only keep it in a small, covered container for a short time and expect it to thicken a bit and lose some shine as it sits.
Freezing is not kind to this dish as a whole. Poached eggs and hollandaise both change texture in the freezer and can turn rubbery or grainy when thawed. If I have to freeze something, I only freeze the cooked bacon and use it later, then make fresh eggs and sauce the next time.
For make-ahead, I sometimes poach the eggs a little early, chill them in water, and rewarm them in hot (not boiling) water just before serving. Bacon can be cooked in advance and reheated in a pan, and muffins can be split ahead of time, then toasted right when I need them. I always make hollandaise close to serving, since that is where freshness shows the most.
When reheating, I warm poached eggs in a pot of hot water until they feel just warmed through but still soft, and I re-crisp bacon in a dry skillet until it smells toasty again. If I reheat hollandaise, I do it very gently over a water bath, whisking as it loosens, and stop as soon as it is pourable so it does not split. The main mistake to avoid is using high heat, which will overcook the eggs and break the sauce before you even get to the table.
The Small Detail That Makes Gordon Ramsay’s Eggs Benedict Work
Most people rush the hollandaise or crank the heat to “get it done,” then wonder why it tastes flat or breaks halfway through serving. I see the same thing with poached eggs dropped into water that is boiling too hard, which toughens the whites and knocks the whole dish out of balance.
What I noticed over time is that the sauce behaves better when I treat the heat as gently as I treat the eggs. Chef Thomas here. Once I slowed down, kept the water at a soft simmer, and whisked without chasing speed, the sauce stayed smooth and the eggs kept that soft, tender texture I look for every time.
The small adjustment is to keep both the hollandaise and the poaching water at a steady, gentle heat, and give yourself a minute of quiet attention while you whisk or watch the eggs. A simple water bath for the sauce and barely simmering water for the eggs help protect the emulsion and the whites, which is why many classic guides suggest using controlled, gentle heat for hollandaise rather than direct high heat, as this hollandaise technique reference explains in plain kitchen terms.
That one adjustment made this recipe far more reliable for me.
Chef Thomas has burned plenty of pans in his time, but here at Tomatillo Recipes he still gets excited when tomatillos and eggs share the same table.
FAQ About Gordon Ramsay’s Eggs Benedict
How do I keep my hollandaise sauce from splitting?
Keep the heat low and steady and add the melted butter slowly while whisking. If it starts to look grainy or oily, I stop adding butter and whisk in a spoonful of warm water to bring it back together.
Can I make the poached eggs ahead of time?
Yes, you can poach the eggs a bit earlier, chill them in water, and keep them in the fridge for a short time. When you are ready to serve, warm them gently in hot (not boiling) water until they feel just heated through.
What can I use instead of Canadian bacon?
At home I often swap in regular bacon, sliced ham, or smoked salmon for a simple change in flavor. Any of these work fine as long as you brown them lightly so they bring some savory depth under the egg.
Why do my poached eggs get ragged in the water?
The water is likely boiling too hard or the eggs are going in from too high above the surface. I keep the water at a gentle simmer and slide each egg in from a small cup right at the surface so the whites stay together.
Can I save leftover hollandaise from Gordon Ramsay’s Eggs Benedict?
I only keep leftover hollandaise in the fridge for a short time in a small covered container, and I expect it to thicken and lose a bit of its shine. When I rewarm it, I do it slowly over a water bath and stop heating as soon as it loosens.
How do I warm this up without ruining the eggs?
I warm the poached eggs in hot water until they feel just warm, not hot, so the whites stay tender. I re-crisp the bacon in a pan and toast fresh muffins, since those pieces handle reheating best.
Final Thoughts on Gordon Ramsay’s Eggs Benedict
Gordon Ramsay’s Eggs Benedict, the way I make it at home now, has become one of those steady dishes I can lean on when I want something warm and simple that still feels cared for. For me, Chef Thomas, the repetition over the years has proved that gentle heat, decent timing, and basic ingredients are enough here. If you like to finish a brunch or late breakfast with something a little sweet, you can look through our desserts ideas and round out the table in a quiet, easy way.
