People.com Lifestyle Food Gordon Ramsay's Eggs Benedict Make Gordon Ramsay's eggs benedict. By People Staff Updated on July 1, 2016 12:22 PM Share Tweet Pin Email Photo: Greg DuPree Gordon Ramsay’s Eggs Benedict 1 tbsp. black peppercorns10 tarragon sprigs2 cups plus 3 tbsp. white wine vinegar, divided3 large egg yolks1 cup unsalted butter, melted and skimmed1 tbsp. fresh lemon juice½ tsp. kosher salt¼ tsp. black pepper4 large eggs2 English muffins, split and toasted4 slices cured ham (like Parma or Serrano) 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.) 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. 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. 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. 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. Serves: 4Active time: 30 minutesTotal time: 50 minutes