Bobby Flay Eggs Benedict With Apple Sausage And Mustard Hollandaise Recipe
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.
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