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eggs benedict

Eggs benedict

Learn how to make the perfect eggs benedict for an indulgent weekend brunch. Gordon Ramsay's recipe features poached eggs, parma ham and hollandaise on fluffy muffins.


- 4 English muffins

- 8 slices of ham

- 8 eggs

- 1/4 cup white vinegar

- 1/2 cup butter

- 1 tablespoon lemon juice

- Salt and pepper to taste

- Olive oil


1. Preheat your oven to 375°F (190°C). Place the English muffins on a baking sheet and bake for 5-7 minutes until lightly toasted.

2. While the English muffins are baking, heat a large pot of water over medium-high heat. Add the white vinegar and bring the water to a gentle boil.

3. In a separate pan, melt the butter over low heat. Once melted, remove from heat and stir in the lemon juice. Set aside.

4. In a skillet, heat a small amount of olive oil over medium heat. Crack one egg into a small bowl and gently slide it into the hot oil. Repeat with another egg, cooking two at a time. Cook for about 2-3 minutes or until the whites are set but the yolks are still runny.

5. While the eggs are cooking, place a slice of ham on each toasted English muffin half. Once the eggs are done, use a slotted spoon to carefully remove them from the skillet and place them on top of the ham.

6. Drizzle the butter and lemon juice mixture over the eggs and sprinkle with salt and pepper.

7. Place the eggs benedict back in the oven for about 3-4 minutes, or until the ham is heated through.

8. Serve immediately and enjoy your delicious homemade eggs benedict! You can also top with additional seasonings or dried spices, such as paprika or parsley, if desired.

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