Bobby Flay Eggs Benedict Recipe
If you want a classic restaurant-style breakfast at home, this Bobby Flay Eggs Benedict Recipe is perfect. It is rich, creamy and full of flavor.
Ingredients
- 4 English muffins split
- 4 large eggs
- 4 slices Canadian bacon or ham
- 1 tablespoon white vinegar
- Salt to taste
- Black pepper to taste
- Butter for toasting
For Hollandaise Sauce
- 3 egg yolks
- 1/2 cup melted butter
- 1 tablespoon lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Instructions
Toast English Muffins
- Toast muffins until golden and slightly crispy.
Cook Ham
- Heat ham or Canadian bacon in a skillet until warm.
Heat Water
- Fill saucepan with water and bring to gentle simmer.
Add Vinegar
- Add vinegar to help eggs hold shape.
Poach Eggs
- Crack eggs into water and cook for 3 to 4 minutes.
Remove Eggs
- Use slotted spoon to remove eggs carefully.
Make Hollandaise
- Whisk egg yolks and lemon juice until smooth.
Add Butter
- Slowly whisk melted butter into egg mixture.
Season Sauce
- Add salt and cayenne pepper to taste.
Assemble Base
- Place toasted muffin halves on a plate.
Add Ham
- Top each muffin with a slice of warm ham.
Add Eggs
- Place one poached egg on each muffin half.
Add Sauce
- Pour warm hollandaise sauce over eggs.
Serve Immediately
- Serve hot for best creamy texture.
Notes
- Use fresh eggs for better poaching.
- Add spinach for Eggs Florentine version.
- Try smoked salmon instead of ham.
- Blend hollandaise for extra smooth texture.
- Do not overheat hollandaise sauce.
- Add paprika for color and flavor.