Copycat Gordon Ramsay Eggs Benedict Recipe

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When I tried my hand at Gordon Ramsay Eggs Benedict, I couldn’t stop being amazed by how each element—poached egg, hollandaise sauce, and perfectly toasted muffin—came together in harmony.

How to make Gordon Ramsay Eggs Benedict

Gordon Ramsay Eggs Benedict is a classic brunch dish consisting of toasted English muffins topped with ham, perfectly poached eggs, and a smooth, buttery hollandaise sauce.

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon white wine vinegar (or lemon juice, depending on preference)
• 170g (¾ cup) unsalted butter, melted and kept warm
• A pinch of cayenne pepper (optional)
• Salt and freshly ground pepper, to taste

For the Poached Eggs:

• 4 large fresh eggs
• 2 tablespoons white vinegar
• 6 cups water

Additional Ingredients:

• 2 English muffins, halved
• 4 slices of ham, smoked salmon, or cooked bacon (optional topping)
• Chopped chives or microgreens (for garnish)
• Butter, for toasting the muffins

Instructions

Step 1: Prepare the Hollandaise Sauce

1. Set up a double boiler: Place a heat-safe bowl over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water). The gentle heat will ensure you don’t scramble the egg yolks.
2. Whisk egg yolks and vinegar: Place the egg yolks in the bowl and add the white wine vinegar. Whisk together until the mixture becomes pale and slightly thickened.
3. Slowly add melted butter: Remove the bowl from the heat briefly and slowly drizzle the melted butter into the yolks while continuously whisking. This emulsifies the sauce.
4. Season: Add a pinch of cayenne pepper (optional), salt, and pepper to taste. Adjust the viscosity with a splash of warm water if the sauce feels too thick. Keep warm until ready to serve.

Step 2: Poach the Eggs

1. Heat water: In a medium saucepan, bring 6 cups of water to a simmer (not a boil). Add 2 tablespoons of white vinegar—this helps the egg whites hold their shape.
2. Create a vortex: Using a spoon, swirl the simmering water to create a gentle vortex in the pan. This helps the egg white wrap around the yolk evenly.
3. Crack the eggs: Crack each egg into a small dish or ramekin to prevent breaking the yolk.
4. Poach the eggs: Carefully slide each egg into the center of the vortex. Cook for 3–4 minutes, just until the whites are set and the yolks remain runny. Use a slotted spoon to remove the eggs and gently pat them dry with a paper towel.

Step 3: Toast the English Muffins

1. Prepare the muffins: Split the English muffins in half and lightly toast them until golden brown.
2. Butter the muffins: Spread some butter onto each toasted slice to enhance the flavor.

Step 4: Assemble the Eggs Benedict

1. Start with the base: Place the toasted muffin halves on a plate.
2. Add your topping: Place a slice of ham, smoked salmon, or bacon on each half of the muffin. For a vegetarian option, you can use sautéed spinach.
3. Top with poached eggs: Gently place a poached egg on top of the toppings.
4. Drizzle with hollandaise sauce: Spoon the warm hollandaise sauce generously over the eggs.
5. Garnish: Sprinkle chopped chives, microgreens, or freshly ground pepper for a finishing touch. Serve immediately!

Tips for Perfect Eggs Benedict

• Use fresh eggs: Fresh eggs are crucial for poaching as the whites hold their shape better.
• Don’t boil the water: Keep the water at a gentle simmer to avoid breaking the eggs.
• Warm hollandaise is key: Ensure the sauce stays warm but not hot—it shouldn’t split or congeal.
• Experiment with toppings: Classic ham is delightful, but smoked salmon or wilted spinach can add exciting flavors.
• Make a batch: If you’re serving guests, poach the eggs just before serving for maximum freshness.

Ingredients Substitutes

Making Gordon Ramsay Eggs Benedict might require ingredients that aren’t always readily available, or you may want to tweak the recipe to suit dietary preferences and needs. Thankfully, with a little creativity, you can substitute key elements while still maintaining the dish’s luxurious flavor.

Hollandaise Sauce Substitutes

Hollandaise sauce is the soul of Gordon Ramsay Eggs Benedict, but it’s also rich and requires specific ingredients. Here’s how you can vary it:

Substitute for Butter:

• Olive Oil: For a lighter, dairy-free option, replace melted butter with extra virgin olive oil. It won’t be as creamy but delivers a smooth texture and a mild, savory flavor.
• Ghee: If you want a slightly nuttier flavor, use clarified butter (ghee) as a substitute.
• Vegetable Margarine: Ideal for vegans or those avoiding dairy.

Substitute for White Wine Vinegar or Lemon Juice:

• Apple Cider Vinegar: Provides a similar tang with slightly fruity undertones.
• Rice Vinegar: Offers a milder acidity without overwhelming the flavor profile.
• Lime Juice: Adds a sharper citrus note than lemon juice but works well.

Substitute for Egg Yolks (for Vegan or Egg-Free Hollandaise):

• Cashew Cream: Blend soaked cashews with lemon juice and nutritional yeast for a creamy, tangy sauce.
• Silken Tofu: Puree tofu with olive oil, vinegar, and seasonings for a lighter, egg-free hollandaise style.

Poached Eggs Substitutes

Poached eggs are the star ingredient in Eggs Benedict, but you can modify this element based on dietary needs or personal preferences:

For Vegan or Egg-Free Options:

• Tofu ‘Eggs’: Slice silken or firm tofu and marinate with turmeric and black salt (kala namak) for an egg-like flavor. Warm the tofu in a pan and place it on the muffin as a substitute.
• Avocado Slices: Thick slices of avocado can add creaminess reminiscent of runny yolks.
• Sweet Potato or Pumpkin Patties: Cooked rounds offer a hearty base for those avoiding eggs, with a soft, yolky texture.

English Muffin Substitutes

Gordon Ramsay Eggs Benedict recipe uses toasted English muffins as the base, yet you can swap them for alternatives based on taste, gluten intolerance, or ingredient availability:

Gluten-Free Options:

• Gluten-Free English Muffins: Many gluten-free brands make delicious substitutes for traditional muffins. Toast them for a better texture.
• Rice Cakes: While unconventional, rice cakes provide a crunchy and low-calorie alternative.

Other Bread Substitutes:

• Sourdough Bread: Adds a tangy, chewy element to the dish. Cut into rounds or simply toast slices for serving.
• Bagels: Mini bagels work especially well and hold up under hollandaise sauce.
• Sweet Potato Slices: Thick-cut rounds of roasted sweet potatoes can serve as a nutritious base.

Protein or Topping Substitutes

Eggs Benedict traditionally use ham or smoked salmon as the topping beneath the egg. However, you can swap these proteins to cater to your dietary needs or flavor preferences.

For Vegetarian Options:

• Sautéed Spinach: Lightly cooked spinach with garlic adds a fresh, earthy flavor.
• Grilled or Roasted Portobello Mushrooms: Meaty mushrooms provide a hearty, savory base.
• Avocado Spread: Mash avocado with salt, pepper, and a dash of lemon juice for a creamy topping.

For Vegan Options:

• Tempeh Bacon: Slice tempeh thinly, season with liquid smoke, soy sauce, and maple syrup, then sauté for a smoky, bacon-like topping.
• Vegan Sausage Patties: Plant-based sausage patties make an excellent protein-rich layer beneath the vegan hollandaise.

Other Protein Choices:

• Bacon or Turkey Bacon: For a lighter option than traditional ham or Canadian bacon.
• Pulled Pork: Use tender, smoked pulled pork for a Southern-inspired twist.
• Grilled Chicken or Turkey: Thinly sliced poultry adds lean protein to your Benedict dish.

Final Thoughts

By adding the right accompaniments, you can turn Gordon Ramsay Eggs Benedict into an unforgettable brunch feast!

More Recipes:

• Copycat Gordon Ramsay Fish and Chips Recipe