Gordon Ramsay Eggs Benedict Crispy Parma Ham with Hollandaise Sauce

the secret behind the great Eggs Benedict is in the hollandaise so get your pan on cause I'm gonna cook the hollandaise over a rolling boil with a glass bowl butter just put on to melt three egg yolks separated from the white tarragon vinegar pop batter into the eggs you can get tarragon vinegar any white wine vinegar will do just as long as you got that acidity in there get some bikes or 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 a nice thick Savion start add in your butter nice and slowly couple tablespoons of butter in and give that a really nice mix we don't whisk it enough the egg yolks don't take the butter it causes it to split it's more butter 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 and it just keeps that a really nice room temperature a nice pinch of salt fresh pepper and then fresh lemon juice that just really makes it vibrant exciting I want it like a sort of thick custard I just want it to coat the back of the spoon so it's like you're giving that a nice glossy texture to your beautiful poached egg now as the base for the eggs benedict you cannot beat English muffins but the ham I'm gonna change I'm gonna use the most amazing Parma ham get your pan nice and hot into the pan it's like posh rashes of bacon beautiful Paul and fried nice and crisp why that is incredible beautifully salads fantastic for Eggs Benedict [Music] don't keep that pan nice and hot 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 I'm sucking up all that wonderful flavor from that crispy Parma ham make sure your muffins are toasted nicely this will prevent them don't soggy later that nice and crisp that water on to boil for the eggs nicely seasons really important I mean just a little splash of vinegar in the water that helps us set the egg white in a minute you crack it in while the water heats up in the pan there's time to get organized lay a nice slice of ham on the base now Walters brought up to the ball turn it down and then spin your water around like a little world pork then get it all cut so you just dropped the cup in a local haunts the egg gets caught up in the turbulence of the water the secret is not the ball the water rapidly because the strength of the ball can literally explode your egg as they start to move the way up to the top of the water that's a indication that they're cooked take off any excess little bits of egg one and then out onto a piece of tissue paper that just drains off excess water that stops your muffin from getting really soggy but look they're like little beautiful mozzarella balls give them a little season lift them on to your crispy Parma ham beautiful now get a nice spoon of your hollandaise plays over try and do it in one glazing over the whole egg when I tell Jack Holly Megan and Matilda that we're cooking eggs benedict for breakfast they bolt down the stairs and let's be honest who wouldn't run to sit in front of those [Music] a special-occasion breakfast that would make anyone feel spoiled eggs benedict with crispy Parma ham cutest you

Channel: Gordon Ramsay Hell's Kitchen

Views: 1,642,874

Keywords: Gordon Ramsay, Eggs Benedict, Hollandaise Sauce, Easy Breakfast Recipes, Morning Meal, Brunch Ideas, Gourmet Breakfast, Quick and Delicious, Cooking Tips, Breakfast Specials

Id: LTeUfuttoK0

Length: 4min 19sec (259 seconds)

Published: Sun Mar 15 2020