Best Sausage Eggs Benedict Recipes

EGGS BENEDICT WITH APPLE SAUSAGE AND MUSTARD HOLLANDAISE

Eggs Benedict with Apple Sausage and Mustard Hollandaise image

Provided by Bobby Flay

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 clove garlic
Kosher salt and freshly ground black pepper
5 tablespoons canola oil
1 small Granny Smith apple, finely grated
1/2 small onion, finely grated
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1 pound ground pork
2 tablespoons pure maple syrup
Pinch cayenne pepper
3 large egg yolks, lightly beaten
1 1/2 sticks (12 tablespoons) unsalted butter, melted until foamy, foam skimmed
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon Dijon mustard
Dash hot sauce
Kosher salt
1 tablespoon white wine vinegar
8 eggs
4 English muffins
4 tablespoons butter

Steps:

For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly.
Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.
For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste. Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs.
For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer. Break each egg into a cup, and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes.
While the eggs cook, toast and butter the English muffins. Put two English muffin halves on each of four plates. Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise. Garnish with thyme leaves, and serve immediately.

SAUSAGE EGGS BENEDICT

Sausage Eggs Benedict image

I found this recipe somewhere out on the internet and it is a favorite for a special breakfast or brunch. My husband doesn't like eggs any way but scrambled, so I make his with scrambled eggs.

Provided by lazyme

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) package sausage, roll such as Jimmy Dean
6 large eggs
1 tablespoon vinegar
3 English muffins
1 (8 ounce) jar hollandaise sauce
1 large tomatoes, cut 1/4-inch slices
1 teaspoon paprika

Steps:

Slice sausage into 3/4-inch thick patties.
In a large skillet over medium heat, brown sausage 4 to 5 minutes each side; set aside.
In a poaching pan, poach each egg until soft set, approximately 3 to 4 minutes in simmering water to which vinegar has been added.
Fill shallow pan with warm water.
Place each poached egg in water bath to keep until served.
Split English muffins.
Toast each half.
Heat hollandaise sauce over low heat until warm.
Place one toasted muffin half per serving on plate.
Top with cooked sausage patty, then tomato and poached egg.
Pour 2 tablespoons of hollandaise sauce over each egg.
Sprinkle lightly with paprika.

Nutrition Facts : Calories 326.6, Fat 21.9, SaturatedFat 7.3, Cholesterol 244.4, Sodium 709.4, Carbohydrate 15.7, Fiber 1.5, Sugar 2.2, Protein 15.9

SAUSAGE EGGS BENEDICT

Sausage Eggs Benedict image

A nice version of the standard benedict.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Meat Breakfast

Number Of Ingredients 7

Ingredients

1 package(s) sausage (12-oz roll)
6 large eggs
1 tablespoon(s) vinegar
3 - english muffins
8 ounce(s) hollandaise sauce (8-oz jar)
1 large tomato, cut into 1/4-inch slices
1 teaspoon(s) paprika

Steps:

Slice sausage into 3/4-inch thick patties.
In a large skillet over medium heat, brown sausage 4 to 5 minutes each side; set aside.
In a poaching pan, poach each egg until soft set, approximately 3 to 4 minutes in simmering water to which vinegar has been added. Fill shallow pan with warm water. Place each poached egg in water bath to keep until served.
Split English muffins. Toast each half. Heat hollandaise sauce over low heat until warm.
Place one toasted muffin half per serving on plate. Top with cooked sausage patty, then tomato and poached egg. Pour 2 tablespoons of hollandaise sauce over each egg. Sprinkle lightly with paprika.