Bobby Flay Eggs Benedict

Bobby Flay’s Eggs Benedict is made with clarified butter, egg yolks, fresh lemon juice, cayenne pepper, English muffins, poached eggs, and Canadian bacon. This delicious Eggs Benedict recipe creates a hearty breakfast that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

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 Eggs Benedict?

1. Make the Hollandaise Sauce: Whisk egg yolks and lemon juice in a stainless steel bowl until thickened and doubled in volume. Place the bowl over simmering water, ensuring it doesn’t touch the water, and continue whisking. Slowly drizzle in the warm clarified butter, whisking constantly until thickened. Season with cayenne, salt, and pepper. Keep warm by covering the bowl with foil.
2. Poach the Eggs: Fill a medium pot with 3 inches of water and bring to a simmer. Add the vinegar and salt. Gently slide each egg into the water, one by one, and cook for about 4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
3. Broil the Muffins and Bacon: Preheat the broiler. Place the English muffin halves, cut side up, on a baking sheet and broil until golden brown (1-3 minutes). Flip and broil the other side for 1 minute. Butter the tops and add a slice of bacon to each. Broil for another 1-3 minutes until the bacon is golden and warmed through.
4. Assemble: Place one poached egg on each muffin half, spoon over the hollandaise sauce, and garnish with chopped chives and optional herbs. Sprinkle with flaky sea salt and coarsely ground black pepper.

Recipe Tips:

• Keep the Sauce Warm: After making the hollandaise sauce, cover it with foil to keep it warm. If it gets too thick, mix in a little warm water before serving to keep it smooth.
• Simmer, Don’t Boil for Poaching Eggs: Make sure the water is simmering, not boiling, when you poach eggs. Boiling water can ruin the egg whites, but simmering will keep them together nicely.
• Use Fresh Eggs for Best Poached Eggs: Fresh eggs work best because they have firm whites that hold together better when poaching.
• Toast Muffins Evenly: Pay attention when toasting the muffins. Flip them halfway through so both sides toast evenly and don’t burn.
• Get Everything Ready First: Make sure all your ingredients—like butter, bacon, and eggs—are ready before you start cooking. This way, everything stays hot and comes together perfectly when you assemble the dish.

How To Store Leftovers?

• Refrigerate: First, let the leftover Eggs Benedict cool to room temperature. After that, store the English muffins, bacon, and poached eggs separately in airtight containers in the refrigerator for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (2 eggs with muffin and sauce)

• Calories: 728 kcal
• Total Fat: 55g
• Saturated Fat: 29g
• Cholesterol: 755mg
• Sodium: 730mg
• Potassium: 240mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 25g

More Bobby Flay Recipe:

• Bobby Flay French Fries
• Bobby Flay Strata
• Bobby Flay Buttermilk Biscuits
• Bobby Flay Chicken Wings
• Bobby Flay Chicken And Waffles
• Bobby Flay Scalloped Potatoes