Cotechino Sausage Eggs Benedict Recipe

Inspired by Bar Mezzana

Time30m

Serves2

poached eggs, hollandaise, mixed greens

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Ingredients

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1
Cook the Cotechino Sausage
In a skillet over medium heat, cook the Cotechino sausage links until browned and cooked through, about 10-12 minutes. Once cooked, slice them into rounds and set aside.
2
Prepare the Poached Eggs
Fill a large pot with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on a paper towel.
3
Plate the Dish
On each plate, arrange a handful of mixed greens dressed lightly with olive oil, salt, and pepper. Place slices of the cooked Cotechino sausage on top of the greens, followed by a poached egg on each sausage slice.
4
Add Hollandaise Sauce
Drizzle warm hollandaise sauce generously over the poached eggs. Season with additional salt and pepper if desired.
5
Serve
Serve immediately while warm, with extra hollandaise sauce on the side if desired.