Classic Eggs Benedict with Hollandaise Sauce

Name: Classic Eggs Benedict with Hollandaise Sauce
Ingredients: butter; 3 ks egg yolks; tarragon vinegar; white wine vinegar; salt; freshly ground black pepper; lemon juice; English muffin; Parma ham; water; egg

#eggs#hollandaise sauce#Parma ham#English muffin#Gordon Ramsay

This classic Eggs Benedict recipe features perfectly poached eggs served on toasted English muffins with crispy Parma ham, topped with a smooth, homemade hollandaise sauce. A delightful brunch favorite with rich flavors and a creamy finish.

Ingredients extracted via AI

Ingredients

butter3 ks egg yolkstarragon vinegarwhite wine vinegarsaltfreshly ground black pepperlemon juiceEnglish muffinParma hamwateregg

Procedure generated via AI

Set up a heatproof bowl over a pot of simmering water to create a double boiler for making hollandaise sauce.
Melt the butter in the bowl, then add three separated egg yolks.
Add tarragon vinegar; if unavailable, substitute with white wine vinegar.
Whisk continuously over the simmering water until the mixture becomes smooth and creamy without cooking the yolks.
Gradually add the melted butter little by little, whisking constantly to fully incorporate it into the sauce and prevent it from curdling.
Keep the hollandaise sauce warm over the double boiler, then season with salt, freshly ground black pepper, and a splash of lemon juice to taste.
Toast the English muffins in the pan where you cooked the Parma ham, allowing them to absorb the flavors and turn crispy.
Fry the Parma ham in the pan until golden and crisp, then place a slice on each toasted muffin half.
Bring a large pot of water with a little vinegar to a boil, then reduce to a gentle simmer and stir the water to create a whirlpool.
Carefully slide each egg from a cup into the swirling water and poach until the eggs rise to the surface.