*Eggs Benedict Recipe

Prepare the Potatoes

Dice the potatoes and toss them in olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes or until golden and crispy.

Cook the Breakfast Sausages

In a skillet, cook the breakfast sausages over medium heat until browned and cooked through, about 10 minutes. Set aside.

Make the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thickened. Stir in chopped herbs and season with salt and pepper to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.

Assemble the Dish

Split and toast the English muffins. Place a muffin half on each plate, add a sausage link, layer with a poached egg, and generously drizzle with herbed hollandaise sauce. Serve alongside the roasted potatoes.