Mother’s Day is just around the corner and my husband and Bubbles have both been asking what I would like to do to celebrate. There’s usually some combination of food, an activity, and a little down time for me.
Thank you to Johnsonsville for partnering with me to share this Sausage Eggs Benedict recipe.
This year I requested that we do brunch, because I love brunch. Plus brunch doesn’t require getting up quite as early and I’m all about sleeping in on Mother’s Day if at all possible.
As Bubbles gets older she becomes more interested in helping with all aspects of parties, holidays and events. And with as much as she likes to help cook, I knew that she was going to want to help Daddy cook up the brunch.
Easy Sausage Eggs Benedict Recipe
So I put together this easy – and I do mean easy – Sausage Eggs Benedict recipe. It tastes amazing and most of the components are easy enough that even Bubbles, at 5-years-old, can help with.
- 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.
Poaching is the traditional method of cooking the eggs with Eggs Benedict, but you could certainly fry them or whatever else you wanted. Definitely use the Johnsonville precooked sausage patties, though. You can find them in the refrigerated case with the precooked sausage links, near the bacon.
By choosing precooked sausage patties means kids can put them in the microwave, handling that step all by themselves. You can also cook them in a skillet if desired, however.
Using the blender to make the Hollandaise sauce makes this Sausage Eggs Benedict recipe beyond easy. No whisking and no stove needed. I use this method even if Bubbles isn’t helping me in the kitchen, because it’s just so much faster.
What will you serve for Mother’s Day brunch?