Last Wednesday, it rained until noon, so I decided to make brunch for my cousin and her two boys. She had asked me to try a Gordon Ramsay Egg Recipe she had spotted online, and the gloomy weather gave us the perfect excuse to prepare a warm, satisfying meal.
Homemade eggs Benedict can be tricky to get right. The hollandaise sauce may split into a greasy puddle, the poached eggs can spread into wispy strands, and the English muffins may turn soggy before the plate reaches the table.
This Gordon Ramsay Recipe takes a different approach to building flavor. One of its standout techniques is frying beef bacon in a hot pan, then toasting the English muffins in the same pan to absorb the savory flavors. The result is a more flavorful base for a comforting brunch.
Who Should Skip This Dish
This recipe relies on soft yolks in two ways: the poached eggs remain runny, and the sauce is gently warmed rather than fully cooked. While this helps preserve the dish’s texture, it may not be suitable for everyone.
Pregnant women, young children, older adults, and people with weakened immune systems should avoid it or make adjustments, as undercooked eggs carry a small risk of Salmonella infection.
For a safer alternative, use pasteurized eggs, such as Davidson’s Safest Choice, which are heated in the shell to reduce the risk of harmful bacteria. Poach the eggs for about 5 minutes to achieve a firmer yolk.
Beef bacon is also high in sodium, so those monitoring their salt intake can use half the usual number of slices. You can further reduce the sodium content by omitting the salt from the poaching water.
Ingredients for Gordon Ramsay Egg Recipe
3 large egg yolks: Yolks hold the butter in a smooth emulsion, thanks to their natural lecithin. I buy Vital Farms eggs for firm, deep orange yolks. Save the whites for a weekend omelet.
10 tablespoons (140 g) unsalted butter: Butter gives the sauce body once it cools slightly in the bowl. I melt Kerrygold in a small pan and keep it warm, never hot. Hot butter cooks the yolks on contact. Ghee swaps in at the same amount. Its toasted milk solids add a nuttier edge.
1 tablespoon plus 1 teaspoon tarragon vinegar: Acid loosens the yolks so they whisk up thick, and it balances the weight of the butter. Tarragon adds a faint anise note. Colavita white wine vinegar works in its place at the same amount.
2 scant teaspoons of fresh lemon juice: Lemon goes in last. Its sourness cuts through the butterfat. I squeeze Sunkist lemons right before serving, since bottled juice is heat-treated and loses its sharp edge. Strain out any seeds.
¼ teaspoon fine sea salt: Salt rounds out the butter and balances the lemon. Morton fine sea salt dissolves right into the warm sauce. Diamond Crystal kosher needs ½ teaspoon, since its flakes are lighter.
6 turns of black pepper: Pepper adds a warm bite that butter alone lacks. I grind Penzeys Tellicherry peppercorns, since pre-ground pepper loses its aroma within weeks. White pepper keeps the sauce free of dark specks.
8 slices thin-cut beef bacon (about 4 ounces / 115 g): Thin slices crisp in about 6 minutes and add a salty, smoky snap. I buy sliced beef bacon at my local butcher counter. Beef bacon is sold raw, so cook it until no pink remains.
4 English muffins: Their nooks hold sauce, and the firm base carries a poached egg without collapsing. I use Thomas’ and split them with a fork, which leaves rough surfaces that brown better. Thick sourdough slices swap in, though they need about 2 minutes per side.
8 large eggs: Fresh eggs have tight whites that cling to the yolk in simmering water. Older eggs spread into thin strands. I reach for Pete and Gerry’s and check the carton date on the shelf.
3 liters (about 12½ cups) water: Deep water cushions each egg as it drops and lets the white wrap the yolk. My 5-quart Calphalon sauté pan holds it with room to spare. Start with cold tap water.
2 tablespoons distilled white vinegar: Vinegar helps the egg white set the moment it hits the water. Heinz is the bottle I grab. Go past this amount and the whites pick up a sharp tang.
2 teaspoons kosher salt: Salted water seasons the whites as they cook. Diamond Crystal dissolves fast and measures lightly. Count it against your sodium budget, since the bacon already carries plenty.
Required Kitchen Equipment
- Balloon whisk: large, wide wires
- Heatproof glass bowl: sits over steaming water
- Medium saucepan: holds the water bath
- Small saucepan: melts the butter
- Large skillet: bacon and muffins
- Wide sauté pan: poaches the eggs
- Slotted spoon: lifts eggs gently
- Small ramekins: slide eggs in
- Paper towels: drain eggs and bacon
- Kitchen scissors: snip stray whites
How to Make Gordon Ramsay Egg
1. Set Up the Water Bath: Pour about 3 cm (just over 1 inch) of water into a medium saucepan. Bring it to a lively simmer. Set the glass bowl on top. Its base should hover about 2 cm above the water.
My first bowl touched the water, and the yolks scrambled in 20 seconds. Raise the bowl or pour out some water.
2. Melt the Butter: Cut the butter into chunks. Melt it in a small saucepan over low heat. Rest it for 2 minutes so it is warm, not hot.
3. Whisk the Yolks: Add the yolks and tarragon vinegar to the bowl. Whisk hard for about 4 minutes. The mix turns pale and thick. Trails from the whisk should hold for a second before sinking. Streaks of scrambled eggs mean too much heat. Lift the bowl off at once and whisk in 1 teaspoon of cold water.
4. Add the Butter and Season: Pour in the butter 1 tablespoon at a time, whisking until each spoonful vanishes. Then add it in a thin stream. Whisk in the salt and pepper, then the lemon juice. Turn off the heat and leave the bowl over the warm water. The sauce should coat the back of a spoon. The warm water holds it for about 20 minutes.
5. Start the Poaching Water: Pour the water into the sauté pan. Add the vinegar and salt. Set it over high heat and bring it to a boil while you cook the bacon and muffins.
6. Crisp the Beef Bacon: Heat a large skillet over medium heat, with no oil. Cook the bacon in two batches of 4 slices, about 3 minutes per side. It turns from pink to deep mahogany and snaps when cool. Cook until no pink remains. Drain it on paper towels.
7. Toast the Muffins in the Bacon Pan: Pour off all but about 1 tablespoon of the rendered fat. Beef bacon gives less fat than pork bacon, so if the pan looks dry, add 1 teaspoon of butter. Set the split muffins cut side down, in two batches. Toast about 2 minutes, until deep gold. The fat leaves a dry, crisp surface that resists the egg.
8. Poach the Eggs: Lower the heat to a bare simmer. Crack the eggs into ramekins. Stir the water into a slow whirlpool, then tip in the first egg. Add 3 more at the edge. Poach about 3 minutes, until they float. A hard boil shreds the whites. Keep the bubbles tiny and the swirl slow.
9. Drain and Trim: Lift each egg with a slotted spoon onto paper towels. Let it drain for 10 seconds. Snip off stray white threads with kitchen scissors and add a pinch of salt. The whites should look like smooth little mozzarella balls.
10. Plate and Sauce: Set 2 muffin halves on each warm plate. Top each with a slice of bacon, snapped or folded to fit, then an egg. Spoon sauce over the whole egg in one pass. Serve at once.
Chef Special Tips for Gordon Ramsay Egg Recipe
1. Sauce Too Thick: Whisk in warm water, 1 teaspoon at a time, until it pours like heavy cream.
2. Sauce Too Thin: Return the bowl to the steam and whisk 1 more minute. Gentle heat thickens yolks.
3. White Glue to the Pan: The water was too shallow. Keep it at least 5 cm (2 inches) deep.
4. Chewy Bacon: Slices overlapped in the skillet. Lay them flat in one layer, and pull them when the sizzle fades and the edges turn deep brown.
5. Skin on the Sauce: The bowl sat uncovered. Rest a small plate on top to trap steam.
6. Eggs Cool Too Fast: Cold plates drain the heat. Warm them 5 minutes in a 200°F (95°C) oven.
7. Bacon Curls Up: Thin beef bacon can buckle in the pan. Press the slices flat with a spatula for the first 30 seconds.
How I Customize This Gordon Ramsay Egg Recipe
Smoked Salmon: Swap the bacon for 2 ounces of cold smoked salmon per plate. The soft, silky fish replaces the crisp snap. I serve this one at weekend brunch with a few capers on top.
Spinach Florentine: Wilt a big handful of baby spinach in the bacon fat for 30 seconds. It adds a mild, earthy layer under the egg. This version suits a lighter weekday breakfast.
Sriracha Sauce: Whisk 1 teaspoon of Huy Fong sriracha into the finished sauce. Garlic and chili add slow heat and a pink tint. I pour it over hash browns on cold mornings.
Avocado Base: Spread mashed avocado on the muffins before the bacon goes on. The creamy layer softens the salt. It works for a lunch plate with a green salad.
Herb and Zest Finish: Stir 1 tablespoon of snipped chives and ½ teaspoon of lemon zest into the sauce. Chives add a mild onion bite, and the zest adds fragrance without thinning the sauce.
What I Serve With Gordon Ramsay Egg
Something fresh balances the rich sauce. A handful of arugula tossed with lemon juice and olive oil is my default. Sliced oranges or melon also work, since their juice cuts the butter.
For a warm side, roast halved tomatoes at 400°F (200°C) for 25 minutes. Crisp hash browns from a cast-iron skillet also soak up spilled yolk. Roast the tomatoes while the plates warm. A strong pot of coffee suits the plate.
How I Store Gordon Ramsay Egg
Poached eggs keep for 2 days in the fridge. Slide them into a lidded container of cold water. Label it with the date. The water keeps the whites from drying out.
To reheat, lower an egg into hot tap water for 1 minute. Pat it dry. Never microwave poached eggs, since the yolks can burst.
Hollandaise is best on the day. Cover it and refrigerate for up to 24 hours. Rewarm it in a bowl over hot water while whisking. Add 1 tablespoon of warm water when it looks tight.
Keep leftover cooked bacon in a container lined with a paper towel for up to 3 days. Re-crisp it in a dry skillet for 1 minute. Toast muffins fresh each time.
Gordon Ramsay Egg Recipe FAQs
1. Can I make the hollandaise in a blender?
Yes. Blend 3 yolks, the vinegar, and the lemon for 10 seconds. With the motor running, pour in 10 tablespoons of hot, bubbling butter in a thin stream. The butter heat thickens the sauce. Season at the end.
2. Is this dish spicy?
No. Black pepper is the only heat. A pinch of cayenne, about 1/8 teaspoon, adds gentle warmth to the sauce without changing its color much.
3. Can I poach eggs for a crowd?
Poach them a few minutes early. Hold them in a bowl of hot tap water for up to 10 minutes. Drain on paper towels before plating, and the yolks stay soft.
4. Do cold eggs change the poaching time?
Eggs straight from the fridge need about 20 seconds more. Room-temperature eggs set slightly faster. Both poach well, so use what you have.
5. Why does the poaching water turn cloudy?
Loose egg white and foam build up between batches. Skim the surface with a slotted spoon before the next round. Fresher eggs leave far less residue than older ones.
6. Are silicone poaching pods worth buying?
Pods give neat, round shapes. They steam the egg instead of poaching it, so the whites are set firmer. I stay with the swirl method for more tender whites.
7. What size bowl works best for the water bath?
Pick a 2.5-liter glass bowl with a wide base, about 20 cm across. It should sit snug on the saucepan rim without touching the water. Metal bowls heat faster, so watch the yolks closely.
8. Is hollandaise gluten-free?
Yes. The sauce uses only yolks, butter, vinegar, and lemon. The English muffin is the only gluten source, so pick a gluten-free muffin for anyone who needs one.
Gordon Ramsay Egg Recipe
Gordon Ramsay Egg Recipe made with crispy beef bacon and muffins toasted in the bacon fat. Silky hollandaise and poached eggs, plated in 45 minutes.
Ingredients
- 3 large egg yolks
- 10 tablespoons (140 g) unsalted butter
- 1 tablespoon plus 1 teaspoon tarragon vinegar
- 2 scant teaspoons fresh lemon juice
- ¼ teaspoon fine sea salt
- 6 turns of black pepper
- 8 slices thin-cut beef bacon
- 4 English muffins
- 8 large eggs
- 3 liters (about 12½ cups) water
- 2 tablespoons distilled white vinegar
- 2 teaspoons kosher salt
Instructions
- Pour about 3 cm (just over 1 inch) of water into a medium saucepan. Bring it to a lively simmer. Set the glass bowl on top. Its base should hover about 2 cm above the water. My first bowl touched the water, and the yolks scrambled in 20 seconds. Raise the bowl or pour out some water.
- Cut the butter into chunks. Melt it in a small saucepan over low heat. Rest it for 2 minutes so it is warm, not hot.
- Add the yolks and tarragon vinegar to the bowl. Whisk hard for about 4 minutes. The mix turns pale and thick. Trails from the whisk should hold for a second before sinking. Streaks of scrambled eggs mean too much heat. Lift the bowl off at once and whisk in 1 teaspoon of cold water.
- Pour in the butter 1 tablespoon at a time, whisking until each spoonful vanishes. Then add it in a thin stream. Whisk in the salt and pepper, then the lemon juice. Turn off the heat and leave the bowl over the warm water. The sauce should coat the back of a spoon. The warm water holds it for about 20 minutes.
- Pour the water into the sauté pan. Add the vinegar and salt. Set it over high heat and bring it to a boil while you cook the bacon and muffins.
- Heat a large skillet over medium heat, with no oil. Cook the bacon in two batches of 4 slices, about 3 minutes per side. It turns from pink to deep mahogany and snaps when cool. Cook until no pink remains. Drain it on paper towels.
- Pour off all but about 1 tablespoon of the rendered fat. Beef bacon gives less fat than pork bacon, so if the pan looks dry, add 1 teaspoon of butter. Set the split muffins cut side down, in two batches. Toast about 2 minutes, until deep gold. The fat leaves a dry, crisp surface that resists the egg.
- Lower the heat to a bare simmer. Crack the eggs into ramekins. Stir the water into a slow whirlpool, then tip in the first egg. Add 3 more at the edge. Poach about 3 minutes, until they float. A hard boil shreds the whites. Keep the bubbles tiny and the swirl slow.
- Lift each egg with a slotted spoon onto paper towels. Let it drain for 10 seconds. Snip off stray white threads with kitchen scissors and add a pinch of salt. The whites should look like smooth little mozzarella balls.
- Set 2 muffin halves on each warm plate. Top each with a slice of bacon, snapped or folded to fit, then an egg. Spoon sauce over the whole egg in one pass. Serve at once.
Notes
Pregnant women, young children, older adults, and anyone with a weak immune system should use pasteurized eggs and poach them for 5 minutes. Hollandaise keeps up to 24 hours in the fridge. Beef bacon is sold raw and must be cooked until no pink remains.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 650
The best part of this Gordon Ramsay Egg Recipe is the one-pan meat and muffin trick. A muffin toasted in bacon fat stays crisp under a runny yolk and a spoon of warm sauce.
