Hamdi Saidani Bobby Flay Eggs Benedict features clarified butter, egg yolks, lemon juice, cayenne, poached eggs, English muffins, and Canadian bacon. This recipe takes about 30 minutes to make and serves 4.
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🧡 Why You’ll Love This Eggs Benedict Recipe:
- Perfectly Balanced Flavors: Combines creamy hollandaise, poached eggs, and crispy bacon for a delightful taste experience.
- Fresh and Herby: Optional fresh herbs like dill, parsley, and chives add a delightful twist to the classic recipe, enhancing the flavor.
- Step-by-Step Simplicity: Clear, detailed instructions make it easy to follow, even for beginners. Each step is broken down to ensure perfect results.
❓ What Is Bobby Flay Eggs Benedict Recipe?
Bobby Flay’s Eggs Benedict features poached eggs, crispy bacon, and creamy hollandaise on toasted English muffins, garnished with chives and herbs.
🥚 Bobby Flay Eggs Benedict Ingredients
Hollandaise:
- 3/4 cup clarified butter, warm
- 3 large egg yolks
- 1 1/2 teaspoons fresh lemon juice, plus more to taste
- 1/4 teaspoon cayenne or hot paprika, plus more to taste
- Kosher salt and freshly ground pepper
- Optional: Add a bit of herby flavor to your hollandaise by adding 2 tablespoons of finely chopped dill, parsley, cilantro, tarragon or chives or any combination of any or all.
Poached Eggs:
- 8 large eggs
- 2 teaspoons white distilled or white wine vinegar
- Kosher salt and freshly ground black pepper
- 4 English muffins, split
- 6 tablespoons unsalted butter, at room temperature
- 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
- 8 Poached Eggs, above
- Hollandaise Sauce, above
- 1/4 cup chopped chives
- 2 tablespoons chopped dill, tarragon or parsley, optional
- Flaky sea salt
- Coarsely ground black pepper
🍳 How To Make Bobby Flay Eggs Benedict
- In a stainless steel bowl, whisk egg yolks and lemon juice until thick and doubled in volume.
- Place the bowl over barely simmering water, whisking rapidly without letting the eggs scramble.
- Slowly drizzle in melted butter, whisking until the sauce thickens and doubles. Remove from heat and add cayenne and salt. Cover and keep warm.
- Fill a medium pot with 3 inches of water, add vinegar, season with salt, and bring to a simmer.
- Gently crack each egg into a ramekin, then slide into the water. Cook until whites are set and yolks are runny about 4 minutes. Drain on paper towels and season.
- Preheat the broiler. Place muffin halves, cut-side up, on a baking sheet and broil until golden brown, 1-3 minutes. Turn over and broil 1 minute longer.
- Turn the muffins cut-side up again, remove them from the oven, and butter the tops.
- Top each muffin half with a slice of bacon. Broil until bacon is lightly golden and warmed through 1-3 minutes.
- Place a poached egg on each muffin half.
- Pour about 1/4 cup of hollandaise sauce over each egg, and sprinkle with sea salt, pepper, chives, and herbs. Serve immediately.
💭 Recipe Tips
- Clarify Your Butter: Use warm clarified butter for a smooth, rich Hollandaise sauce. It helps avoid curdling.
- Whisk Wisely: When making Hollandaise, whisk egg yolks and lemon juice until thick before cooking to ensure a creamy texture.
- Monitor Water Temperature: Keep the water for poaching eggs at a simmer, not a rolling boil, to prevent tough edges.
🍟 What To Serve With Eggs Benedict?
Serve Eggs Benedict with Onion Rings, Chicken Wings or Chicken And Waffles, Scalloped Potatoes, French Fries, Irish Soda Bread, Creamy Cole Slaw,Lemon Potatoes, Crispy Rice, and Mashed Potato.
🎚 How To Store Leftovers Eggs Benedict?
- In the Fridge: Store leftovers eggs benedict in an airtight container for 2 days.
- In the Freezer: Store leftovers eggs benedict components separately for 1 month.
🥵 How To Reheat Leftovers Eggs Benedict?
- In the Oven: Reheat leftovers eggs benedict for 10 minutes at 350°F.
- In the Microwave: Heat leftovers eggs benedict on medium for 1 to 2 minutes.
- On the Stove: Warm leftovers eggs benedict in a skillet over low heat for 5-7 minutes.
- In the Air-Fryer: Heat leftovers eggs benedict for 3-5 minutes at 350°F.
FAQ’S:
How Do You Poach Eggs For Eggs Benedict?
Fill a pot with water, add 2 teaspoons of vinegar, and bring to a simmer. Crack eggs into ramekins, slide them into the water, and cook for about 4 minutes until whites are set and yolks are runny. Drain on paper towels and season.
Can You Use Regular Bacon Instead Of Canadian Bacon For Eggs Benedict?
Yes, you can use regular bacon instead of Canadian bacon. Cook the bacon until it is crisp and warmed through, then use it as a substitute.
Can I Use A Different Type Of Bread Instead Of English Muffins?
Yes, you can use other types of bread instead of English muffins. Options like toasted bagels or biscuits can be used, but adjust cooking times as needed.
How Do I Prevent The Hollandaise Sauce From Becoming Too Thick?
To prevent hollandaise sauce from becoming too thick, slowly drizzle in the melted butter while whisking.
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Bobby Flay Eggs Benedict Nutrition Facts
- Calories: 733
- Total Fat: 55g
- Saturated Fat: 29g
- Trans Fat: 1.5g
- Polyunsaturated Fat: 5.1g
- Monounsaturated Fat: 17g
- Cholesterol: 755mg
- Sodium: 1946mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2.2g
- Sugars: 1.2g
- Protein: 30g
- Potassium: 570mg
Bobby Flay Eggs Benedict
Description
Bobby Flay Eggs Benedict features clarified butter, egg yolks, lemon juice, cayenne, poached eggs, English muffins, and Canadian bacon. This recipe takes about 30 minutes to make and serves 4.
Ingredients
Hollandaise:
Poached Eggs:
Instructions
- In a stainless steel bowl, whisk egg yolks and lemon juice until thick and doubled in volume.
- Slowly drizzle in melted butter, whisking until the sauce thickens and doubles. Remove from heat and add cayenne and salt. Cover and keep warm.
- Fill a medium pot with 3 inches of water, add vinegar, season with salt, and bring to a simmer.
- Gently crack each egg into a ramekin, then slide into the water. Cook until whites are set and yolks are runny about 4 minutes. Drain on paper towels and season.
- Preheat the broiler. Place muffin halves, cut-side up, on a baking sheet and broil until golden brown, 1-3 minutes. Turn over and broil 1 minute longer.
- Turn the muffins cut-side up again, remove them from the oven, and butter the tops.
- Top each muffin half with a slice of bacon. Broil until bacon is lightly golden and warmed through 1-3 minutes.
- Place a poached egg on each muffin half.
- Pour about 1/4 cup of hollandaise sauce over each egg, and sprinkle with sea salt, pepper, chives, and herbs. Serve immediately.
Notes
- Clarify Your Butter: Use warm clarified butter for a smooth, rich Hollandaise sauce. It helps avoid curdling.
Whisk Wisely: When making Hollandaise, whisk egg yolks and lemon juice until thick before cooking to ensure a creamy texture.
Monitor Water Temperature: Keep the water for poaching eggs at a simmer, not a rolling boil, to prevent tough edges.