Bobby Flay Eggs Benedict Recipe
Breakfast classics feel special with expert techniques. This dish feels rich, balanced, and comforting. The Bobby Flay Eggs Benedict Recipe brings restaurant-style results home.
Ingredients
- 2 English muffins halved
- 4 large eggs
- 4 slices Canadian bacon
- 3 egg yolks
- 1 cup unsalted butter melted
- 1 tablespoon lemon juice
- Salt to taste
- Cayenne pepper pinch
- White vinegar splash
Instructions
- Melt butter gently. Keep warm.
- Whisk yolks and lemon juice.
- Heat mixture over simmering water.
- Whisk until thickened.
- Slowly add melted butter.
- Season with salt and cayenne.
- Toast English muffins lightly.
- Brown Canadian bacon in pan.
- Simmer water with vinegar.
- Poach eggs until whites set.
- Assemble muffins, bacon, eggs.
- Spoon hollandaise generously.
Notes
- Use fresh eggs for poaching.
- Keep hollandaise warm, not hot.
- Whisk constantly for smooth sauce.
- Toast muffins just before serving.
- Season lightly at every step.