Eggs Benedict With Crispy Parma Ham | Gordon Ramsay

The secret behind great

eggs

benedict

is in the hollandaise sauce, so get the pan ready because I'm going to cook the hollandaise sauce over low heat using a glass bowl with butter to melt three egg yolks separated from the white tarragon.

eggs

you can't get tarragon vinegar, any white wine vinegar will do as long as it has that acidity, get some bicycle to make hollandaise sauce, place your bowl over the water and start whisking if the eggs have direct contact with the gas. become scrambled eggs once you have that nice creamy texture, a nice thick Savion, start adding the butter nice and slow a couple of tablespoons of butter and give it a really nice mixture, you don't beat it enough, the egg yolks they don't take the butter it makes it split it's more butter using a large balloon whisk like this one makes it easier to incorporate air and helps prevent the mixture from separating all the butter and the best way to keep the hollandaise sauce nice and hot is to just leave it sit over that nice warm water bath and it keeps a really nice room temperature, a good pinch of salt, fresh pepper and then you put lemon juice in that really makes it vibrant, exciting, you want it like a kind of thick custard, I just want it. coat the back of the spoon so it's like you're giving a nice shiny texture to your beautiful poached egg.

Now, as a base for Eggs Benedict, you can't beat English muffins, but ham, and I'll change. I'm going to use the most amazing Parma. ham, put your very hot pan in the pan, it's like fancy bacon rashers. Fried Paulo ham, nice and

crispy

, that's amazing, beautiful salads, fantastic for eggs Benedict, now keep that pan nice and hot with all that Parma ham flavor left in there. and instead of toasting my muffins, I want to put them in the pan. I'm soaking up all that wonderful flavor from that

crispy

Parma ham. Make sure your muffins are toasted well.

This will prevent them from getting soggy later. You're so nice and crispy. Boiling the water for the eggs seasons it very well and it's a little bit of vinegar in the water that helps set the egg white by the time you crack it while the water is heating in the pan, there's time to get organized. a nice slice of ham on the bottom, now the water reaches the ball, lower it and then spin the water like a little Worldport and then take a small cup, so you just dropped the cup into the hands of a local until the egg is trapped. the turbulence of the water the secret is not the ball the water quickly because the force of the ball can literally make your egg explode when they start to move towards the surface of the water that is an indication that they are cooked remove any excess bits of egg white egg and then on a piece of tissue paper which simply drains off the excess water and prevents the muffin from looking too soggy.

They are like beautiful mozzarella balls. Give them a little seasoning. Lift them until they are crispy. Beautiful Parma ham, now take a good spoonful of your hollandaise sauce, try to do it in one go and cook the whole egg when I tell Jack Holli, Megan and Matilda that we are cooking eggs

benedict

for breakfast, they run down the stairs and let's be honest Who wouldn't run to sit in front of them? A special breakfast that would make anyone feel. Eggs Benedict with crunchy Parma ham delights.