Sausage Benedict Recipe
Two poached eggs on top of sausage patties and English muffins, topped with hollandaise.
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Ingredients
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Sausage Patties
Poached Eggs
Hollandaise Sauce
Assembly
Method
Sausage Patties
- 1
Prepare the Sausage Patties
In a mixing bowl, combine the ground sausage, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.
- 2
Form the Patties
Shape the sausage mixture into four equal-sized patties, about ½ inch thick.
- 3
Cook the Patties
In a skillet over medium heat, cook the sausage patties for about 4-5 minutes on each side or until fully cooked and golden brown. Set aside.
Poached Eggs
- 4
Prepare for Poaching
Fill a saucepan with water, bring it to a gentle simmer, and add the white vinegar and salt.
- 5
Poach the Eggs
Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted. Remove from heat and let cool slightly.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 8
Combine Ingredients
Place the bowl over a pot of simmering water (double boiler). Gradually pour in the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.
