How to Make Gordon Ramsay's Eggs Benedict - A Comprehensive Guide
Brunch just got a whole lot better with Gordon Ramsay's renowned Eggs Benedict recipe! This delicious dish is a classic and loved by many, and it's not hard to see why. With poached eggs, ham, and hollandaise sauce, it's the perfect weekend brunch indulgence.
1 tbsp. black peppercorns
10 tarragon sprigs
2 cups plus 3 tbsp. white wine vinegar, divided
3 large egg yolks
1 cup unsalted butter, melted and skimmed
1 tbsp. lemon juice
salt and freshly ground black pepper to taste
4 English muffins, split and toasted
4 slices of ham
4 large eggs, poached
Start by poaching the black peppercorns and tarragon in 2 cups of white wine vinegar in a medium saucepan. Boil the mixture over medium-high heat for about 3 minutes.
Remove from heat and let it cool for 5 minutes. Strain the mixture through a fine-mesh strainer into a small bowl. Reserve the tarragon vinegar.
In a separate saucepan, whisk the egg yolks and lemon juice together. Whisk the mixture continuously over medium heat until it has thickened.
Remove the saucepan from heat and whisk in the melted butter, a little bit at a time, until the sauce has emulsified.
Season with salt and pepper to taste.
To assemble the Eggs Benedict, place a slice of ham on top of each toasted muffin half.
Place a poached egg on top of each ham slice.
Spoon the hollandaise sauce over the poached egg.
Serve immediately and enjoy!