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Gordon Ramsay's Eggs Benedict

A royal breakfast for a special occasion—simply stunning! If you want to wow the family or treat your partner to a romantic breakfast, this is exactly the recipe you need. Eggs Benedict look beautiful and appetizing. It takes a bit of effort and time to pull off this little masterpiece, so it's not an everyday breakfast—but it's perfect for special occasions.

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Egg benedict from gordon ramsay
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 % 10 g
Fats 43 % 20 g
Carbohydrates 35 % 16 g
249 kcal
GI: 0 / 100 / 0
  • Set up a water bath (double boiler)—you'll need it for the sauce. Put a pot of water on the heat. While the water warms, melt the butter. Put the egg yolks in a heatproof bowl (separate them from the whites first) and pour in the wine vinegar. Set the bowl over the pot of simmering water and start whisking until the yolks turn into a fluffy, creamy mass. Then, still whisking, pour in the melted butter in a thin stream. Keep whisking so the eggs and butter emulsify into a smooth sauce. Leave the bowl over the warm water bath—it'll keep the sauce at the right temperature. Season the sauce with a pinch of salt, ground black pepper, and lemon juice, and whisk thoroughly. Heat a skillet, add the vegetable oil, and fry the ham slices until golden. In the remaining oil, fry the split muffin halves on both sides so they soak up the ham flavor. Bring water to a boil in a small saucepan and add a little vinegar so the poached eggs set quickly. Once it boils, lower the heat a bit and stir with a whisk to create a whirlpool. Crack each egg (one at a time) into a cup, being careful not to break the yolk. Lower the cup right down to the water and quickly slip the egg in. When the egg floats to the surface, it's done. Lift it out with a slotted spoon and set it on a paper towel to blot off excess moisture. Assemble: top each muffin half with a slice of the fried ham, then an egg with a light sprinkle of salt, and finish with the sauce (be sure to cover the egg with sauce in one smooth pour). Your royal breakfast is ready!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Ham - 270  kcal/100g
  • Beef ham - 133  kcal/100g
  • Boiled ham - 282  kcal/100g
  • Raw ham - 270  kcal/100g
  • Ham sausage - 242  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Dietary bun - 242  kcal/100g
  • Diet bun on sorbitol - 266  kcal/100g
  • Bun - 242  kcal/100g

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