Easy Sausage Eggs Benedict with Blender Hollandaise Sauce
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 3 large egg yolks
- 2 tsp. lemon juice
- ¼ tsp. salt
- ½ cup (1 stick) butter, cut into pieces
- 2 English muffins, split and toasted
- Johnsonville precooked sausage patties
- 4 large eggs
- 1 tsp. Kosher salt
- 2 tsp. white vinegar
- Place English muffin halves on a platter (or 1 per plate).
- Add about 1" of water to a narrow sauce pan.
- Add 1 tsp. Kosher salt and the vinegar to the water and bring to a simmer.
- Crack your 4 large eggs, placing each one in it's own small bowl or ramekin.
- Use the handle of a spatula to swirl the water in one direction.
- Gently pour 1-2 eggs (depending on the size of your pan) into the middle of the swirled water.
- Cover the pot with a lid, turn off heat, and let sit for 5 minutes.
- Repeat with remaining large eggs.
- Meanwhile, place 3 egg yolks, ¼ tsp. salt, lemon juice and cayenne pepper to the bottom of a blender.
- Give it a few quick pulses to combine.
- Melt butter in the microwave until hot and steamy.
- Place the lid on the blender and turn on medium speed.
- Slowly drizzle in the hot butter. Once all the butter is added the sauce should be thick.
- If you want your sauce a bit thicker, blend an additional 30 seconds.
- Pop your pre-cooked Johnsonville sausage patty into the microwave and cook according to package instructions (about 30-45 seconds).
- Place one sausage patty on each English muffin half.
- Remove egg from water with a slotted spoon; tap to remove excess water.
- Place poached egg on top of each sausage patty.
- Pour Hollandaise sauce over each egg.
- Sprinkle on additional cayenne pepper, if desired.
Recipe by Views From the Ville at http://viewsfromtheville.com/2016/05/04/easy-sausage-eggs-benedict-recipe/
3.5.3208