Portuguese Sausage Eggs Benedict With Yuzu Hollandaise Recipe
Indulge in a delightful twist on a classic brunch favorite with our Portuguese Sausage Eggs Benedict. Poached eggs sit atop a toasted English muffin, perfectly layered with savory Portuguese sausage, and drizzled with a zesty yuzu hollandaise sauce. This vibrant dish combines rich flavors and a refreshing citrus kick, making every bite a luxurious experience you won't want to miss.
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Ingredients
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Ingredients for Portuguese Sausage Eggs Benedict
Method
Directions for Portuguese Sausage Eggs Benedict
- 1
Prepare the Portuguese Sausage
Slice the Portuguese sausage into rounds and cook in a skillet over medium heat until browned and cooked through, about 4-5 minutes. Remove and set aside.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 3
Poach the Eggs
In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
- 4
Make the Yuzu Hollandaise
In a heat-proof bowl, whisk together the egg yolks, yuzu juice, and salt. Place over simmering water (double boiler) and whisk constantly until the mixture thickens. Gradually add melted unsalted butter while continuing to whisk until the sauce is smooth. Season with black pepper.
- 5
