How to Cook Eggs Benedict | Gordon Ramsay

Introduction

Eggs Benedict, a brunch classic, is elevated to a new level of deliciousness with the secret of a perfect hollandaise sauce. This recipe not only brings the luxuriousness of a restaurant-quality dish into your home kitchen but also infuses it with the crispiness of Parma ham, replacing the traditional ham for a more refined taste. Let's delve into the intricacies of creating this dish, focusing on achieving that silky, rich hollandaise and assembling a breakfast that's sure to impress.

Ingredients

• For Hollandaise Sauce:
  • 3 egg yolks
  • Butter (melted)
  • Tarragon vinegar (or any white wine vinegar for acidity)
  • Salt
  • Freshly ground pepper
  • Lemon juice
• English muffins
• Parma ham
• Eggs (for poaching)
• Vinegar (for poaching water)
• Salt (for seasoning)

Preparation Steps

1. Hollandaise Sauce:
   • Melt butter in a pan.
   • Separate egg yolks and mix with tarragon vinegar.
   • Place a glass bowl over a pot of rolling boiling water (double boiler method) and whisk the egg yolk mixture. Ensure the bowl does not touch the water to prevent the sauce from turning into scrambled eggs.
   • Gradually add melted butter to the mixture while continuously whisking until the sauce achieves a creamy, thick consistency.
   • Season with salt, freshly ground pepper, and lemon juice. Keep the sauce warm over the water bath.
2. Parma Ham:
   • Fry slices of Parma ham in a hot pan until crisp.
3. English Muffins:
   • Use the same pan with the Parma ham's flavor to toast the English muffins until they're nicely browned.
4. Poached Eggs:
   • Boil water seasoned with salt and a splash of vinegar. Reduce to a simmer.
   • Create a whirlpool in the water and gently drop the eggs into the center. Cook until the whites are set but the yolks remain runny.
   • Remove the eggs with a slotted spoon and drain on paper towels.

Conclusion

Eggs Benedict with crispy Parma ham transforms a simple breakfast into a special occasion treat. The rich and buttery hollandaise sauce, combined with the unique crispiness of Parma ham and the soft poached eggs on a toasted English muffin, creates a symphony of flavors and textures. This dish is not just a meal but a celebration, perfect for making any day feel like a luxurious feast. Whether for a lazy Sunday brunch or a special breakfast, this Eggs Benedict recipe is sure to spoil and impress anyone sitting at your table.