Gordon Ramsay's Eggs Benedict features crispy Parma ham and a silky, rich Hollandaise sauce. This Recipe brings a gourmet twist to the classic breakfast dish, combining perfectly poached eggs with the delicate saltiness of Parma ham, all atop toasted English muffins. The homemade Hollandaise sauce, creamy and infused with a hint of lemon, combines the dish for an indulgent and satisfying experience.
Ingredients:
4 tablespoons olive oil (for frying)
White wine vinegar (for poaching eggs)
8 slices of Parma ham
4 whole eggs
2 English muffins, split
For Hollandaise Sauce:
3 egg yolks
2 teaspoons tarragon or white wine vinegar
1 cup melted unsalted butter
1 tablespoon lemon juice (to taste)
Sea salt and freshly ground black pepper (to taste)
Directions:
00:00 Hollandaise sauce, made in a water bath with egg yolks and Vinegar, is essential for Eggs Benedict.
00:40 Gradually mix melted butter into the eggs, whisking constantly for a creamy hollandaise.
01:47 Use crispy Parma ham for Eggs Benedict and toast muffins in the same pan for flavor.
02:31 Vinegar in the poaching water and a whirlpool technique help perfect the poached eggs.
03:38 Layer the poached egg on a toasted muffin with ham, topped with hollandaise for Eggs Benedict.
04:08 The dish is a luxurious breakfast made extra special with quality ingredients.
Actual Recipe: https://hellskitchenrecipes.com/gordo...
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