Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe

This Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise Recipe is a savory and flavorful recipe, which is made with ground pork and Dijon mustard. It’s the ultimate comfort food recipe, ready in about 2 hours.

Bobby Flay Eggs Benedict Recipe Ingredients

For the Apple Sausage:

• 1 clove garlic
• Kosher salt and freshly ground black pepper
• 5 tablespoons canola oil
• 1 small Granny Smith apple, finely grated
• 1/2 small onion, finely grated
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
• 1 pound ground pork
• 2 tablespoons pure maple syrup
• Pinch cayenne pepper

For the Mustard Hollandaise:

• 3 large egg yolks, lightly beaten
• 1 1/2 sticks (12 tablespoons) unsalted butter, melted until foamy, foam skimmed
• 1 tablespoon fresh lemon juice
• 1 tablespoon stone-ground mustard
• 1 teaspoon Dijon mustard
• Dash hot sauce
• Kosher salt

For the Poached Eggs:

• 1 tablespoon white wine vinegar
• 8 eggs

For Serving:

• 4 English muffins, split
• 4 tablespoons butter, softened

How To Make Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise

1. Make the Sausage Mixture: Mince the garlic clove, sprinkle with a little salt, and use the side of your knife to mash it into a paste. Heat 1 tablespoon of canola oil in a skillet over medium heat. Add the grated apple, onion, garlic paste, sage, and thyme, along with a pinch of salt and pepper. Cook for 3–4 minutes until the mixture is soft and fragrant. Let it cool completely.
2. Prepare and Chill Sausage Patties: In a large bowl, combine the cooled apple mixture with the ground pork, maple syrup, cayenne pepper, and another pinch of salt and pepper. Mix gently until just combined. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld.
3. Cook the Sausage Patties: Shape the chilled sausage mixture into 8 patties, each about 3 inches wide. Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Cook 4 patties at a time for 3 minutes per side, until they are nicely browned and cooked through. Transfer to a paper towel-lined plate to drain. Repeat with the remaining oil and patties.
4. Make the Mustard Hollandaise: Fill a small saucepan with an inch of water and bring to a simmer. Place the egg yolks in a heatproof bowl that fits snugly over the pot without touching the water. Whisk the yolks constantly until they are pale and fluffy. Very slowly, begin to drizzle in the melted butter, a few tablespoons at a time, whisking continuously until the sauce is thick and emulsified. Remove the bowl from the heat and stir in the lemon juice, stone-ground mustard, Dijon mustard, and hot sauce. Season with salt to taste and keep in a warm place.
5. Poach the Eggs: Fill a large, deep skillet with about 3 cups of water and add the vinegar. Bring the water to a gentle simmer (not a rolling boil). Crack each egg into a separate small cup or ramekin. Carefully slide each egg into the simmering water. Poach for 4–5 minutes, until the whites are set but the yolks are still soft.
6. Toast Muffins and Assemble: While the eggs are poaching, toast the English muffin halves until golden. Spread the warm muffins with butter. To assemble, place two muffin halves on each plate. Top each with a cooked sausage patty, followed by a perfectly poached egg. Generously drizzle the mustard hollandaise over the top, garnish with a few fresh thyme leaves, and serve immediately.

Recipe Tips

• How to get the best sausage flavor? Chilling the raw sausage mixture for at least 1 hour (or even overnight) is a crucial step. It allows the sage, thyme, and apple flavors to fully penetrate the pork and also makes the patties much easier to shape without sticking.
• What’s the secret to perfect poached eggs? Using very fresh eggs is key, as their whites are tighter and hold a better shape. Adding a splash of vinegar to the simmering (not boiling) water also helps the egg whites coagulate and wrap around the yolk neatly.
• How do I prevent my hollandaise from curdling? The trick is to add the melted butter very slowly while whisking constantly. This creates a stable emulsion. If the sauce gets too hot or you add the butter too fast, the eggs can scramble. If it starts to look greasy, take it off the heat and whisk in a teaspoon of warm water.
• Why do I need to toast the English muffins well? A well-toasted, crispy English muffin provides a sturdy base that can hold up to the juicy sausage patty, soft egg, and rich sauce without immediately turning soggy.

What To Serve With Eggs Benedict

While it’s a very complete meal on its own, Eggs Benedict pairs well with simple, fresh sides.

• Crispy hash browns or home fries
• A simple green salad with a light lemon vinaigrette
• Sliced avocado or fresh tomato
• A bowl of fresh fruit

How To Store & Reheat Leftovers

Refrigerate: It’s best to store the components separately in airtight containers. The sausage patties will last for up to 3 days. The hollandaise sauce can be stored for up to 2 days but is best made fresh. Poached eggs do not reheat well. Reheat: Warm the sausage patties in a skillet over medium heat for a few minutes per side. It is strongly recommended to poach fresh eggs and make a new batch of hollandaise sauce for the best results, as reheating both can result in a rubbery texture and a broken sauce.

Bobby Flay Eggs Benedict Nutrition Facts

• Serving: 1 (2 muffin halves)
• Calories: 550 kcal
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 290mg
• Sodium: 650mg
• Protein: 26g
• Total Carbohydrate: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Tacos with Grilled Poblanos & BBQ Onions Recipe
• Bobby Flay Chicken Milanese Recipe
• Bobby Flay Mushroom Stroganoff Recipe