Sausage Biscuit Eggs Benedict Recipe
Sausage patty on a cheddar chive biscuit, hollandaise.
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Ingredients
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Biscuit and Sausage
Hollandaise Sauce
Poached Eggs and Garnish
Method
Biscuit and Sausage
- 1
Make the biscuit dough
Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut the cold butter into the flour mixture using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
- 2
Add cheese and chives
Stir in the grated cheddar and chopped chives so they are evenly distributed through the flour mixture.
- 3
Add liquids and form dough
Whisk the cold milk and cold heavy cream together. Pour the liquids into the dry ingredients and fold gently with a spatula until a shaggy dough forms. Do not overwork; it should hold together but remain slightly ragged.
- 4
Shape and bake biscuits
Turn the dough onto a lightly floured surface and pat to about 1-inch thickness. Use a 2.75-inch round cutter or a glass to cut 4 biscuits (re-form scraps once). Place biscuits on a parchment-lined baking sheet. Whisk the egg for wash and brush tops lightly. Bake 12–15 minutes until golden and risen. Remove and let cool slightly on a rack.
- 5
Form and cook sausage patties
While biscuits bake, divide the pork sausage into four equal portions (about 2 oz each). Form into patties slightly larger than the biscuits and season lightly with the 1/4 tsp salt and 1/4 tsp black pepper if not already seasoned. Heat 1 tsp oil or a little butter in a skillet over medium heat. Cook patties 3–4 minutes per side until nicely browned and cooked through (internal temp 160°F / 71°C). Keep warm in a low oven (200°F / 95°C) on a baking sheet.
Hollandaise Sauce
- 6
Prepare a double-boiler
Bring about 1–2 inches of water to a gentle simmer in a saucepan and reduce heat to maintain a very gentle simmer. Use a heatproof bowl (metal or glass) that fits snugly over the pan without touching the water.
- 7
- 8
Cook and emulsify
Place the bowl over the simmering water and whisk constantly until the yolks thicken enough to coat the back of a spoon (about 2–3 minutes). Remove from heat. Very slowly drizzle in the hot melted butter while whisking vigorously to create a smooth emulsion. If sauce is too thick, whisk in up to 1 teaspoon of warm water to reach desired consistency.
- 9
Season hollandaise
Stir in a pinch of cayenne (or a few drops of hot sauce) and 1/4 tsp kosher salt. Taste and adjust lemon, salt, or cayenne if needed. Keep warm over the still-warm (not hot) water or transfer to a small thermos or warm bowl; avoid overheating or it will break. If it begins to separate, whisk in a tablespoon of warm water to bring it back together.
Poached Eggs and Assembly
- 10
Prepare poaching water
Fill a wide, shallow saucepan with 3–4 inches of water. Bring to a gentle simmer, not a rolling boil. Add 1 tbsp vinegar and 1/2 tsp salt. Swirl the water to create a gentle vortex if desired.
- 11
- 12
Toast biscuits and assemble
Split the warm cheddar chive biscuits in half. Place a cooked sausage patty on the bottom half of each biscuit. Top each patty with a poached egg.
- 13
Finish with hollandaise and garnish
Ladle 2–3 tablespoons of warm hollandaise over each egg. Sprinkle with the chopped fresh chives and a pinch of freshly ground black pepper. Serve immediately.