If you want a brunch dish that’s elegant, flavorful and a little creative, this Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise Recipe is perfect.
The combination of perfectly poached eggs, savory apple sausage and tangy mustard hollandaise makes it a standout breakfast or brunch.
If you want to learn How to make Bobby Flay Eggs Benedict With Apple Sausage, follow this step-by-step recipe.
The Secret Behind This Delicious
- This recipe is inspired by Bobby Flay, known for his innovative takes on classic dishes.
- The secret is using apple sausage for a slightly sweet and savory flavor.
- Mustard hollandaise adds a tangy twist to the traditional sauce.
- Poaching eggs carefully ensures creamy yolks that blend perfectly with the sauce.
Recipe Card
- Recipe Name: Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise Recipe
- Servings: 2–4
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Course: Breakfast / Brunch
- Cuisine: American / Modern
- Calories: 420 kcal per serving
Equipment List
- Medium saucepan
- Whisk
- Blender or small saucepan for hollandaise
- Slotted spoon
- Toaster or skillet
Ingredients You Need
For Eggs Benedict
- 4 English muffins, split and toasted
- 4–8 eggs (poached)
- 4 apple sausages (cooked and sliced)
- Butter for muffins
For Mustard Hollandaise
- 3 large egg yolks
- 1/2 cup unsalted butter (melted)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Garnish
- Fresh chives, chopped
- Paprika for sprinkling
Instructions
- Cook Sausage
Cook apple sausages in a skillet over medium heat until browned and fully cooked. Slice into rounds. - Toast Muffins
Split English muffins and toast lightly. Spread with butter. - Poach Eggs
Bring water to gentle simmer in a saucepan. Add a splash of vinegar. Crack eggs one at a time into a small bowl, then gently slide into simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain. - Make Mustard Hollandaise
In a blender or small saucepan, whisk together egg yolks, mustard, and lemon juice. Slowly drizzle in melted butter while whisking constantly until smooth. Season with salt and pepper. - Assemble Eggs Benedict
Place toasted muffins on plates. Top with apple sausage slices, then poached eggs. Drizzle generously with mustard hollandaise. - Garnish & Serve
Sprinkle chopped chives and paprika on top. Serve immediately.
Expert Tips & Variations
- Use a blender for quick and stable hollandaise
- Add smoked paprika to hollandaise for extra depth
- Substitute turkey sausage for a lighter version
- Use homemade English muffins for authentic texture
- Keep poached eggs warm in a bowl of hot water if making multiple servings
- Add spinach or arugula under sausage for a fresh twist
- Serve with roasted potatoes or mixed greens
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 30 g |
| Protein | 22 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Serving Suggestions
- Serve this Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise with fresh fruit, a mimosa or a cup of coffee.
- Perfect for brunch, holiday mornings or a special breakfast.
- Pairs well with crispy bacon or hash browns.
Storage Tips
- Hollandaise is best made fresh, but can be kept warm in a thermos for 30 minutes.
- Cooked sausages can be stored in the fridge for up to 3 days.
- Poached eggs are best served immediately.
Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise Recipe
Ingredients
For Eggs Benedict
- 4 English muffins split and toasted
- 4 –8 eggs poached
- 4 apple sausages cooked and sliced
- Butter for muffins
For Mustard Hollandaise
- 3 large egg yolks
- 1/2 cup unsalted butter melted
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Garnish
- Fresh chives chopped
- Paprika for sprinkling
Instructions
Cook Sausage
- Cook apple sausages in a skillet over medium heat until browned and fully cooked. Slice into rounds.
Toast Muffins
- Split English muffins and toast lightly. Spread with butter.
Poach Eggs
- Bring water to gentle simmer in a saucepan. Add a splash of vinegar. Crack eggs one at a time into a small bowl, then gently slide into simmering water. Poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain.
Make Mustard Hollandaise
- In a blender or small saucepan, whisk together egg yolks, mustard and lemon juice. Slowly drizzle in melted butter while whisking constantly until smooth. Season with salt and pepper.
Assemble Eggs Benedict
- Place toasted muffins on plates. Top with apple sausage slices, then poached eggs. Drizzle generously with mustard hollandaise.
Garnish & Serve
- Sprinkle chopped chives and paprika on top. Serve immediately.
Notes
- Use a blender for quick and stable hollandaise
- Add smoked paprika to hollandaise for extra depth
- Substitute turkey sausage for a lighter version
- Use homemade English muffins for authentic texture
- Keep poached eggs warm in a bowl of hot water if making multiple servings
- Add spinach or arugula under sausage for a fresh twist
- Serve with roasted potatoes or mixed greens
FAQs
1. Can I make hollandaise ahead?
Yes, but it may need gentle reheating.
2. Can I use regular hollandaise?
Yes, mustard is optional but adds flavor.
3. Can I use turkey or chicken sausage?
Yes, it works well as a lighter option.
4. How do I keep eggs warm while assembling?
Place poached eggs in a bowl of hot water until ready.
5. Can I make this vegan?
You’d need egg and butter substitutes and plant-based sausage.
Conclusion
This Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise Recipe is creamy, flavorful and perfect for brunch. Now you know How to make Bobby Flay Eggs Benedict With Apple Sausage step by step.
With tangy mustard hollandaise and sweet-savory sausage, it’s a breakfast everyone will love.
Try this recipe today and elevate your brunch game!
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