How to Make Gordon Ramsay Egg Benedict Recipe: A Luxurious Breakfast You Can Actually Master

There’s something indulgent about starting your day with a dish that feels like it belongs on a luxury hotel menu. Gordon Ramsay’s Eggs Benedict isn’t just breakfast—it’s an experience. The silky hollandaise, the perfectly poached egg, the crispy muffin base—it all comes together like culinary magic.

I first tried making this on a lazy Sunday, craving something special yet doable, and it instantly became a weekend ritual. If you’ve ever thought this classic was too hard to master, think again. With a few simple steps, you’ll be plating it like a pro—minus the restaurant price tag.

Recommended Post: Top 10 Gordon Ramsay Eggs Recipe

Ingredients You’ll Need for Gordon Ramsay’s Eggs Benedict

Let’s keep it simple and focused—no fancy store runs, just real ingredients that bring bold flavor.

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice (fresh is best)
• 100g unsalted butter (melted)
• Pinch of salt
• Dash of cayenne pepper (optional, but highly recommended)

Pro Tip: Ramsay melts the butter gently and adds it slowly for that glossy, velvety finish.

For the Poached Eggs & Muffins:

• 2–4 fresh eggs (the fresher, the better for poaching)
• 1 tbsp white vinegar (for poaching water)
• 2 English muffins, halved and toasted
• 4 slices of back bacon or ham (you can also use smoked salmon)

Optional Garnish Ideas:

• Chopped chives or microgreens
• A sprinkle of paprika
• Freshly cracked black pepper

That’s it. Nothing over-complicated—just thoughtfully chosen ingredients that make a massive difference on the plate.

Step-by-Step Guide to Make Ramsay’s Eggs Benedict

Don’t let the elegant look fool you—this is surprisingly beginner-friendly. Here’s how I nailed it (and so can you).

Step 1 – Make the Hollandaise Sauce

Start by placing a heatproof bowl over a pot of simmering water (double boiler style). Add 3 egg yolks, 1 tbsp white wine vinegar, and 1 tbsp lemon juice. Whisk constantly until the mixture thickens slightly—this takes about 2 minutes.

Now, slowly drizzle in melted butter (100g), whisking continuously. You’ll see the sauce turn silky and rich. Season with salt and a pinch of cayenne pepper if you like a subtle kick. Keep the sauce warm, off the heat.

Tip: If it gets too thick, whisk in a teaspoon of warm water to loosen it.

Step 2 – Poach the Eggs Like a Pro

Boil water in a deep pan and reduce to a simmer. Add 1 tbsp white vinegar. Crack your egg into a small cup first (this makes it easier).

Swirl the water gently and slide the egg in. Let it cook for 2.5 to 3 minutes until the white sets but the yolk stays runny. Lift out with a slotted spoon and drain on paper towels. Repeat for each egg.

Tip: Use the freshest eggs possible—they hold together better when poached.

Step 3 – Assemble and Serve

Toast your English muffin halves and lightly crisp the ham or bacon in a pan. Place the meat on the muffin, top with the poached egg, and spoon over your golden hollandaise.

Garnish with chives, paprika, or cracked pepper. That’s it—you’ve just made a 5-star breakfast at home.

Also See: Gordon Ramsay Scrambled Eggs: Creamy, Restaurant-Worthy Breakfast in 90 Seconds Flat

Final Thoughts — You Just Made a Gordon Ramsay Classic

Look at that plate—you’ve just pulled off a Gordon Ramsay classic in your own kitchen. And guess what? No shouting, no pressure, just real, delicious food made with confidence. Eggs Benedict used to feel like a “special occasion only” kind of dish for me, but now it’s my go-to whenever I want to treat myself or impress someone.

You don’t need a culinary degree—just fresh ingredients, a few pro tips, and a little patience. Keep practicing, and this luxurious breakfast will become second nature.

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