Skip the pricey restaurant brunch scene and make Bobby's eggs Benedict at home. (Your friends will ❤️ you!)Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2HDldgFFrom sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Eggs Benedict with Apple Sausage and Mustard HollandaiseRECIPE COURTESY OF BOBBY FLAYLevel: IntermediateTotal: 2 hr 20 min (includes refrigeration time)Active: 1 hr 10 minYield: 4 servingsIngredientsSausage:1 clove garlicKosher salt and freshly ground black pepper 5 tablespoons canola oil 1 small Granny Smith apple, finely grated1/2 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 beaten1 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 vinegar8 eggs To Serve:4 English muffins4 tablespoons butter DirectionsFor the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly.Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste. Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs.For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer. Break each egg into a cup, and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes.While the eggs cook, toast and butter the English muffins. Put two English muffin halves on each of four plates. Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise. Garnish with thyme leaves, and serve immediately.Cook’s Note:For gluten-free Eggs Benedict: Serve two patties topped with eggs, hollandaise and thyme.https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflaySubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BrunchAtBobbys #BobbyFlay #FoodNetwork #EggsBenedictBobby Flay Makes Eggs Benedict | Brunch @ Bobby’s | Food Networkhttps://youtu.be/F9Y6MCdFfUU