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
  1. Place English muffin halves on a platter (or 1 per plate).
  2. Add about 1" of water to a narrow sauce pan.
  3. Add 1 tsp. Kosher salt and the vinegar to the water and bring to a simmer.
  4. Crack your 4 large eggs, placing each one in it's own small bowl or ramekin.
  5. Use the handle of a spatula to swirl the water in one direction.
  6. Gently pour 1-2 eggs (depending on the size of your pan) into the middle of the swirled water.
  7. Cover the pot with a lid, turn off heat, and let sit for 5 minutes.
  8. Repeat with remaining large eggs.
  9. Meanwhile, place 3 egg yolks, ¼ tsp. salt, lemon juice and cayenne pepper to the bottom of a blender.
  10. Give it a few quick pulses to combine.
  11. Melt butter in the microwave until hot and steamy.
  12. Place the lid on the blender and turn on medium speed.
  13. Slowly drizzle in the hot butter. Once all the butter is added the sauce should be thick.
  14. If you want your sauce a bit thicker, blend an additional 30 seconds.
  15. Pop your pre-cooked Johnsonville sausage patty into the microwave and cook according to package instructions (about 30-45 seconds).
  16. Place one sausage patty on each English muffin half.
  17. Remove egg from water with a slotted spoon; tap to remove excess water.
  18. Place poached egg on top of each sausage patty.
  19. Pour Hollandaise sauce over each egg.
  20. 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/