porkdessertno bake

Eggs Benedict with Hollandaise and Parma Ham

Name: Eggs Benedict with Hollandaise and Parma Ham
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 3 egg yolks, separated from the whites; Tarragon vinegar or white wine vinegar; Butter, in couple of tablespoons; Salt, to taste; Fresh pepper, to taste; Lemon juice, to taste; English muffins; Parma ham slices; Vinegar, for poaching eggs

A classic breakfast dish featuring poached eggs, hollandaise sauce, crispy Parma ham, and toasted English muffins.

Recipe by Gordon Ramsay

From YouTube · Jul 22, 2018

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A classic breakfast dish featuring poached eggs, hollandaise sauce, crispy Parma ham, and toasted English muffins.

10 min

Prep time

15 min

Cook time

25 min

Total time

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 21 to 4

Ingredients and nutrition update together

Per serving620 kcal

Fat: 43g
Carbs: 30g
Protein: 28g

Whole recipe (2 servings): 1240 kcal

Method

9 steps

Cook the hollandaise sauce by placing a glass bowl over a rolling boil with butter, whisking the egg yolks and vinegar until creamy and thick, then slowly adding butter while whisking continuously.
Keep the hollandaise warm over a warm water bath.
Toast the English muffins in a hot pan to make them crispy.
Fry Parma ham slices in a hot pan until crispy.
Bring water to a boil with a splash of vinegar, then spin the water to create turbulence.
Crack an egg into a cup, then gently drop it into the turbulent water, using a cup to help guide the egg in.
Cook the egg until the white is set and the yolk is at the desired doneness, then remove with a slotted spoon and drain on tissue paper.
Assemble the Eggs Benedict by placing a slice of Parma ham on each muffin half, then top with a poached egg.
Spoon hollandaise sauce over the eggs, covering them completely.

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