Best Simple Sausage Benedict Recipes

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EGGS BENEDICT WITH APPLE SAUSAGE AND MUSTARD HOLLANDAISE



Eggs Benedict with Apple Sausage and Mustard Hollandaise image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

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.

COUNTRY STYLE EGGS BENEDICT



Country Style Eggs Benedict image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

1 pound bulk breakfast sausage
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 Buttermilk Biscuits, recipe follows
4 slices American cheese
4 hash brown patties, cooked according to package instructions
4 fried eggs
Chopped fresh chives, for garnish
Nonstick cooking spray, for the baking sheet
2 1/2 cups all-purpose four, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick cubed and chilled and 1/2 stick at room temperature
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper.
  • For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm.
  • Preheat the oven to 400 degrees F. Grease a baking sheet.
  • In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
  • Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
  • Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.

SAUSAGE AVOCADO BENEDICT WITH WHITE CHEDDAR HOLLANDAISE



Sausage Avocado Benedict with White Cheddar Hollandaise image

When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.

Provided by Jones Dairy Farm

Categories     Trusted Brands: Recipes and Tips     Jones Dairy Farm

Time 30m

Yield 4

Number Of Ingredients 11

1 teaspoon vinegar
4 eggs
2 egg yolks
2 tablespoons lemon juice
2 tablespoons water
½ cup butter
½ cup shredded white Cheddar cheese
4 English muffins
2 avocados - peeled, pitted, and thinly sliced
4 Jones Dairy Farm All Natural Golden Brown® Breakfast Sausage Patties, prepared
Salt and pepper to taste

Steps:

  • For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
  • Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
  • For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
  • Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 27.2 g, Cholesterol 366.9 mg, Fat 47.3 g, Protein 19.1 g, SaturatedFat 23.9 g, Sodium 768.9 mg, Sugar 0.6 g

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

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.

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