Bobby Flay Eggs Benedict with Apple Sausage and Mustard Hollandaise

This Eggs Benedict recipe is full of flavor, made with homemade apple sausage, perfectly poached eggs, and a tangy mustard hollandaise. It’s a delicious breakfast or brunch that’s worth the effort!

Ingredients Needed:

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 

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 

Poached Eggs:

• 1 tablespoon white wine vinegar
• 8 eggs 

To Serve:

• 4 English muffins
• 4 tablespoons butter 

How To Make Eggs Benedict with Apple Sausage and Mustard Hollandaise?

1. Make the sausage mixture: Mix minced garlic with a little salt and mash into a paste. Heat 1 tbsp canola oil in a skillet over medium heat. Cook the apple, onion, garlic paste, sage, and thyme with salt and pepper for 3–4 minutes until soft. Let cool.
2. Prepare the sausage patties: In a bowl, mix the cooled apple mixture with ground pork, maple syrup, cayenne, salt, and pepper. Cover and refrigerate for at least 1 hour (or up to 24 hours) to enhance the flavor.
3. Cook the sausage patties: Shape the sausage into 8 patties (about 3 inches wide). Heat 2 tbsp canola oil in a skillet over medium-high heat. Cook 4 patties at a time for 3 minutes per side until browned and cooked through. Drain on paper towels. Repeat with the remaining oil and patties.
4. Make the mustard hollandaise: Place egg yolks in a heatproof bowl over (not touching) a pot of simmering water. Whisk until pale and fluffy. Slowly whisk in melted butter, a few tablespoons at a time, until thickened. Remove from heat and stir in lemon juice, stone-ground mustard, Dijon mustard, and hot sauce. Season with salt and keep warm.
5. Poach the eggs: Fill a large skillet with 3 cups of water and add vinegar. Bring to a gentle simmer. Crack each egg into a small cup and carefully slide it into the water. Poach for 4–5 minutes until the yolks are slightly set but still soft inside.
6. Toast the muffins and assemble: Toast the English muffins and spread with butter. Place two halves on each plate, top with a sausage patty, then a poached egg. Drizzle with mustard hollandaise, garnish with thyme, and serve immediately.

Recipe Tips:

• Chill the Sausage Mixture for Best Flavor: Let the sausage mix rest in the fridge for at least 1 hour (or overnight). This helps the flavors blend and makes the patties easier to shape.
• Use Fresh Eggs for Perfect Poaching: Fresh eggs hold their shape better in water, creating a neater poached egg. Older eggs tend to spread out and become messy.
• Whisk the Hollandaise Constantly: Keep whisking while adding butter to the egg yolks. This prevents the sauce from curdling and makes it smooth and creamy.
• Toast the Muffins Until Golden: A crispy English muffin helps hold the sauce and eggs without getting soggy. Butter them while warm for the best flavor.
• Cook Sausage Patties Over Medium Heat: Cooking on medium heat ensures the patties cook through without burning. Press them gently with a spatula for even browning.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Eggs Benedict cool first. Store the sausage patties and poached eggs in separate airtight containers in the fridge for up to 3 days. Keep the hollandaise sauce in a sealed container and use it within 2 days. Toasted muffins don’t store well, so toast fresh ones when serving again.
• Reheat: Warm the sausage patties in a skillet over medium heat for about 3 minutes per side until hot. Make a fresh batch of hollandaise sauce and poach fresh eggs for the best results.

Nutrition Facts:

• Calories: 550 kcal
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 290mg
• Sodium: 650mg
• Potassium: 320mg
• Total Carbohydrate: 28g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 26g

Try More Bobby Flay Recipes:

• Bobby Flay Eggs Benedict
• Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs
• Bobby Flay Honey Mustard Chicken