What to cook today? Yes, I sometimes have problems coming up with new breakfast ideas too!
First of all, I’m sure you get bored with the same old same old routine of cooking scrambled eggs & toast.How dry!
But, here’s an answer to your breakfast boredom problem. After watching this video, you & your family will thank Gordon for his generosity in sharing one of his favorite recipes of eggs benedict with crispy parma ham.
He demonstrates a perfect way to start your day. By the way, I included the video transcript in case you would rather read than watch. Go below to see it…
Discover How to Prepare Eggs Benedict With Crispy Parma Ham by Master Chef Gordon Ramsay – A Video Presentation to Delight Your Breakfast Senses!
Your video transcript and recipe: The secret behind a great Eggs Benedict is in the hollandaise.
So, get your pan on cause I’m gonna cook the hollandaise to a rolling boil with a glass bowl of butter to melt three egg yolks separated from the white.Tarragon vinegar pop that into the eggs, but you can not get tarragon vinegar on any egg white.
Wine vinegar will do just as long as you got that acidity in there. Get some bike to hollandaise, put your bowl over the rolling water and just start whisking.
If the eggs have direct contact with the gas, hollandaise will become scrambled egg. Once you’ve got that nice creamy texture, start adding butter nice and slowly, giving it a really nice mix.
Whisking Is The Key!
If you don’t whisk it enough, the egg yolks don’t take the butter and this causes it to split. Using a big balloon whisk like this one makes it easier to incorporate air and helps prevent your mixture from separating all the butter in.
And the best way to keep hollandaise nice and warm is just leave it to sit over that nice warm water bath because it just keeps that at a really nice room-temperature.
A nice pinch of salt. fresh pepper and then fresh lemon juice just really makes it vibrant and exciting.
I want it like a sort of thick custard and I just want it to coat the back of the spoon.
So, it’s like you’re giving them a nice glossy texture to your beautiful poached egg. Now, as the base for the eggs benedict ,you cannot beat English muffins.
Nothing Like the Smell of Parma Ham
But, the ham I’m gonna changed is the most amazing Parma ham. So, get your pan nice and hot so your Paulo ham is fried nice and crisp.
By that is an incredible beautiful salad which is fantastic for Eggs Benedict. Now keep that pan nice and hot because I want all that flavor on the Parma ham left in there.
And rather than toast my muffins, I want to put the muffins into the pan and suck up all that wonderful flavor from that crispy Parma ham.
Make sure your muffins are toasted nicely so they turn out nice and crispy, instead of wet & soggy later.
Important Step – Boiling Perfect Eggs!
Now, put water on to boil for the eggs, nicely seasoned is really important, Then, add just a little splash of vinegar in the water which helps us set the egg white and in a minute, you crack it.
While the water heats up in the pan, there’s time get organized. Simply lay a nice slice of ham on the base that Walters brought up to the bat.
Turn it down and then spin your water around like a little world pool, then get it all cut.
Don’t Rock the Boat Or Drop the Cup!
So, you just dropped the cup in and look what happens. The egg gets caught up in the turbulence of the water.The secret is not to boil the water rapidly because the strength of the boil can literally explode your egg.
As they start to move the way up to the top of the water, that’s an indication that they’re cooked.
Pour off any excess on little bits of egg and then put onto a piece of tissue paper. This just drains off excess water that stops your muffin from going really soggy.
Look, they’re like little beautiful mozzarella balls. Now, give them a little season, lift them onto your crispy Parma ham, Now, get a nice spoon of your hollandaise to lay over the whole egg.
Gordon Ramsay’s Eggs Benedict
- 1 tbsp. black peppercorn
- 10 tarragon sprigs
- 2 cups plus 3 tbsp. white wine vinegar, divided
- 3 large egg yolks
- 1 cup unsalted butter, melted and skimmed
- 1 tbsp. fresh lemon juice
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices cured ham (like Parma or Serrano)
Step 1. Combine peppercorns, tarragon and 2 cups vinegar in a small saucepan over medium-high heat. Cook until reduced by half, about 30 minutes.
Remove from heat; discard peppercorns and tarragon. Set aside 2 teaspoons vinegar reduction in a small bowl. (Save remainder in an airtight container for another use.)
Step 2. Bring 1 quart water to a simmer in a large saucepan over medium-low heat. Place a heatproof bowl on the pan.
Add egg yolks and vinegar reduction; whisk constantly until it forms ribbons when the whisk is lifted.
Step 3. Remove bowl from heat, and slowly whisk in ¼ cup melted butter. Return bowl to saucepan, and cook 2 minutes, whisking constantly.
Repeat process with remaining butter until hollandaise mixture reaches a consistency slightly looser than mayonnaise. Whisk in lemon juice, salt and pepper. Set aside.
Step 4. Boil 3 inches of water in a large saucepan over high heat; reduce heat to medium, and maintain at a light simmer. Add remaining vinegar, and stir briskly to form a vortex.
Break 1 egg, and slip into vortex. Simmer 2 to 3 minutes, and remove with a slotted spoon. Repeat with remaining eggs.
Step 5. Spread a small amount of hollandaise on each muffin half; top each with 1 ham slice and 1 poached egg. Top with more sauce.
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Thanks – Jean
As found on Youtube
Filed under: Gordon Ramsay