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Eggs Benedict Recipe

This comes from Chef Gordon Ramsay and is a Christmas breakfast tradition around here.  I thought I would post the recipe since people are always asking for it.

Eggs Benedict Recipe

Ingredients

  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • 1 batch hot hollandaise sauce (recipe below)
  • 4 slices Parma ham

Directions

  1. Bring a deep saucepan of water to the boil (at least 2 liters) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 minutes, then remove with a slotted spoon.
  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Hollandaise Sauce Recipe

Ingredients

  • 500ml white wine vinegar
  • 1 tbsp peppercorn
  • bunch tarragon
  • 3 large free-range egg yolks
  • 200ml melted and skimmed unsalted butter
  • squeeze lemon juice

Directions

  1. Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve.
  2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
  3. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  4. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Pro Tip

  • If the sauce mixture starts to ‘split’ or curdle, immediately scrape the mixture into a clean bowl and whisk in 1 tbsp ice-cold water, then continue whisking in the remaining butter just a ladleful at a time.

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