T Broder Throwdown with Bobby Flay

on this episode of Throwdown. We have the best breakfast in the whole country. It's a showdown at Sunrise. Hi, you guys! Against Kentucky's undisputed breakfast-making champion, Lynn Winter. The Food Network has never seen a better breakfast than this. Lynn believes her restaurant's nationwide reputation for its blue ribbon breakfast has won her a profile on the Food Network. Come on in, you all, for some good French toast and eggs. She has no idea that I'll be showing up to take her on. I thought I could probably whip your butt with my heels. Yeah! But with a much bigger crowd than I expected, will my team crack under the pressure? We decided on no spices. Yes, we said nutmeg, not cinnamon. No, we did not. It's a breakfast competition, Kentucky style. Oh, this is gonna be fun. My name is Bobby Flay. My mission, to find the best of the best. My objective, perfecting their signature dish. The plan of attack, I'm showing up to challenge them, but they don't know it. I may win, I might even lose. It's anybody's game. It's the ultimate throwdown. Pretzel, please. Nice and hot. Today's throwdown is breakfast. My name is Lynn Winter. Welcome to Kentucky. Lynn's Paradise Cafe, a colorful, fun place to eat and be merry. It is the quintessential distilled Lynn. Which is important, right? You gotta pump in your own personality into your restaurant. So it says that Lynn serves 3,000 breakfasts a week. That's a lot of breakfast. She has received top praises from New York Magazine, The Oprah Show, and Bon Appetit Magazine's list of the 100 best neighborhood restaurants. And Esquire Magazine named Lynn's one of the four most fun restaurants in America. You feel at home there. Well, I think Lynn's gonna be a very tough competitor. Don't ever take breakfast for granted. It's a very, very important service. I have always loved breakfast. I'm really looking forward to this one. Ha ha! Okay, Lynn. It's a breakfast throwdown. I am on the Food Network, baby, and you Iron Chefs have nothing on me for breakfast. Lynn's Paradise Cafe is a Louisville landmark that's as colorful as its owner, Lynn Winter. It is a total expression of my personality. You just feel like a kid in there. It doesn't matter how old you are. Okay, how are your eggs today? Oh, they're fabulous. How's your Mr. Potato Head? Oh, I'm so glad. Food, for me, is a means of bringing people together. It's a gathering. It's a sense of community. It's a creative expression. It's fun. The decor may seem loud, but it's Lynn's food that really does the talking. How's the cheese grits? Wonderful. Hey, how's the fresh fruit in the biscuits, too? Perfect. Lynn keeps her customers coming back with inventive dishes like her fried green tomato BLT. And her Kentucky Reuben quesadilla. I put flavors together in kind of unusual ways, and then we see what happens. It's amazing how much creativity comes out of this place. Lynn's creativity extends beyond her cafe and into her own food art. Okay, come on, you guys. I need you to talk to me. Talk to me. Look pretty. Would you like to come to the party tomorrow? Lynn is throwing a breakfast party for her cafe's customer appreciation day. Deep breath. We're gonna throw a huge party. It's a perfect final scene for what she thinks is a Food Network profile. I am so proud to be on the Food Network showing off my breakfast. It's a highlight of a lifetime. We're gonna have bourbon ball French toast and our country farm scramble with country ham and sorghum butter and biscuits. Okay, good. That's great. We can't wait to see ya. Here's the deal. None of my restaurants serve a deli breakfast, and Lynn's cafe serves 3,000 of them a week. So my plan is to get all the people, equipment, and practice that I need to have a real shot. Breakfast, it's like a blank canvas. You take a basic ingredient, like an egg or a piece of bread for French toast, and then you get to do anything you want in that blank canvas. Lynn is in her cafe working her morning magic. So I'm heading into the Food Network test kitchen to break a few eggs of my own. All right, so we got Stephanie, we got Miriam, the crew, so to speak. We're gonna go and challenge a woman named Lynn. She's like the queen of breakfast in all of Kentucky. Lynn has an entire menu to choose from, but I hear that she's showing off her cafe scrambled eggs with Jarlsborg cheese, roasted peppers, country ham, and deep fried onions. You can substitute your own thing. You got other kind of ham? Put it in there. My strategy is to take on Lynn head to head with some scrambled eggs of my own, but mine will have a southwestern twist. We're gonna make scrambled eggs chilaquiles, which is something we do at Mesa Grill. Green sauce, blue corn tortillas, sour cream, cheese, scrambled eggs. It's almost like a tortilla lasagna. I use butter oil, and the reason that I use butter oil is that if you combine oil and butter, it cooks at a higher temperature. We're actually gonna cook our eggs in a little bit of butter, some whole butter. So what I start off with is the country ham, and you wanna go ahead and stick it in the oil, and then you're going to saute it in that oil for a few minutes, because you wanna permeate the oil with the salt of the country hams, which is gonna make the egg dish really, really good. Am I correct that it's a Louisville and not Louisville? So I say it right when I get the answer? It's Louisville. Louisville, okay. How do you know that? Because I'm more Midwest than you are. You got that? Lynn's attitude in the kitchen is sunny side up. I'm gonna make you breakfast, because I love breakfast so much. But with too much heat and some bitter tortillas, I'm hoping I don't go over easy. Nice going. Louisville breakfast expert Lynn Winter is showing off her scrambled eggs with country ham, roasted peppers, Jarlsberg cheese, and deep fried onions. It's a dish she'll be making for her cafe's customer appreciation day party. And then you're gonna want to put in the roasted red peppers. She's been told that the party is the last scene in her own Food Network profile. We kind of want these flavors to meld together. She doesn't know that I'm making breakfast too in the Food Network test kitchen. How you doing? It's still hot. We're making scrambled eggs chilaquiles with blue corn tortillas, cheddar cheese, and a green sauce made from roasted tomatillos, chipotle puree, and fresh spinach. We start by deep frying the blue corn tortillas in canola oil. You're overcooking them. Ah. As soon as they firm up, they're done. Oh, okay, I didn't know that. This will taste a little bitter. Oh, okay, cool. Oh my. Really, it's totally? Terrible. Okay. Nice going. I didn't know. And I think we're about ready for the eggs. Don't you think? Well, one of my first jobs, I remember having to make six omelets at a time. It was all about getting speed. You had six burners going, six different pans. In the pan, you go from one to the other, back and forth, you just keep rotating, then you flip them, then you plate them, then you send them out. The trick about eggs is you wanna be in these eggs and you wanna be playing with them. And see, now I stop cooking my eggs now. Take them off the stove. You want them to be nice and tender. Don't turn them anymore. And then we're gonna take our. We'll stand back. Yeah, stand back. See when they're kind of wet like that, but they're sort of congealed? That is the perfect time to add the cheese. The key to the green sauce is the right balance of flavor and heat. It's got a lot of chipotle in it. Uh-oh. It's really strong. You're saying she messed this up? No, I'm just saying you may like it. I'm following the instructions, kind of, by eye. No, it's pretty good. I like it. Now to assemble the chilaquiles, a blue corn tortilla, cheddar cheese, sour cream, and tomatillo sauce. I repeat that twice, then top with the eggs. Don't wanna overwhelm it. These are these onions that are thin sliced, deep fried, sweet, salt, cream, and then the crunch. And if that ain't love, I don't know what is. You think it's too spicy? No. I think it's really perfect. I have to agree. The heat, once again, I mean, fades. The thing about it is, though, we have to serve them quicker so that the tortillas are crisp. Well, you can't serve it to a judge until the last minute. We'll have to have all the eggpans ready to go, and we'll just, last second, just make it happen. Can I keep eating, or are you gonna stop? Go right ahead. I may be at a disadvantage because I don't make 3,000 breakfasts a week. But egg for egg, it looks like I've got a shot. I think we're gonna win with this one. You think so? Oh, yeah. I mean, how could you not wanna eat that? How can you not feel great with false eyelashes? It's eight o'clock in the morning, and breakfast maven, Lynn Winter, is getting ready for her closeup. Make it big, baby, make it big. We're in the South. She and her staff have transformed the cafe's parking lot into a breakfast wonderland for the party. All right, let's rock and roll. My God, there's people here. How are you? Can we get you out of this person? They're here! Of course, we wouldn't miss it. It seems that all of Louisville is showing up, but Lynn has no clue that there's also gonna be a little New York City. I'm in the middle, sorry. How you doing? This is called being polite on throwdown. All right, guys, where are we going? I wanna say thanks for coming today. Yay! I take it you're cooking the eggs today, Mr. Fleck? Yes. You know what, let me just wipe down the tables and serve coffee and be sassy. The calm before the storm. Look at this place. Is everybody having a good time? Yeah! A lot of people. All right. You guys ready? Let's do that in one second. I am so honored! You know, from Lexington to Louisville, everybody always talks about your place. I'd love to challenge you to what we call a throwdown, breakfast against breakfast. What do you think? I think that I could probably whip your butt in my heels. Yay! Love it. Is anyone hungry? Everybody behind us was going, that's Bobby Flay, Bobby Flay. Bobby versus Lynn. It's gonna be quite a contest. All righty, well, God, is this a surprise or what? True to form, Lynn seems happy to see me, but it's pretty clear that her famous hospitality only goes so far. The Iron Chef himself on a throwdown for breakfast, which we're gonna kick his butt on. Before starting her eggs, Lynn gets cooking with a little Kentucky appetizer. I'm ready. Talk about hardcore. If I'm gonna have a chance here, I've gotta show Lynn and this Kentucky crowd that I can hold my own. We can use that. Oh, this is gonna be fun. Kentucky breakfast queen, Lynn Winter, is what they call around here, a pistol. Champagne and pork rinds for our round, yes! So it's no surprise that she's accepted my throwdown challenge. Woo, let's go! What is a surprise is the size of the crowd. I don't know how we're gonna feed all these people. The good news is we're gonna have plenty of food. In addition to my scrambled eggs chilaquiles with roasted tomatillo sauce, we're cooking white peach French toast with a white peach pecan maple syrup. It needs flavor. I need to put some, like, either maple syrup or honey in it too. Lynn and her staff are making their scrambled eggs with country ham, roasted peppers, Garlsberg cheese, and deep fried onions. And the cafe's bourbon ball French toast. So it starts off with wonderful cinnamon swirl bread, a bourbon vanilla custard, strawberries. Like the tartness with the sweetness. Of course, you have to top it off with a little homemade chocolate and whipped cream. Now for the bad news. It's already 10 o'clock and we've gotta serve breakfast for more than 100 people before it becomes lunchtime. We have cheese grated? Yes. Sour cream? Yes, we have everything. Okay, how about the eggs? We have butter? This is no time to be delicate. We've gotta do some short order cooking. While my camp kicks into high gear, Lynn and her staff are already