Italian Sausage Eggs Benedict

Ingredients

Italian sausage

4 links

English muffins

4, split and toasted

Eggs

4, for poaching

Egg yolks

3, for the hollandaise sauce

Butter

1/2 cup, melted

Lemon juice

1 tablespoon

Cayenne pepper

a pinch

Fresh parsley

2 tablespoons, chopped

Salt and pepper

to taste

Instructions

1. In a skillet over medium heat, cook the Italian sausage until it is browned and thoroughly cooked. Once done, set it aside.
2. Place your English muffins into a toaster until they are golden brown, and then set them onto your serving plates.
3. In a pot of simmering water, gently drop each egg and let them poach until the whites have set while the yolks remain runny. This should take about 3-4 minutes.
4. To make the Hollandaise sauce, place your egg yolks, lemon juice, and a pinch of cayenne pepper into a heatproof bowl. Set the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Whisk the mixture until it thickens.
5. Gradually whisk in the melted butter into the egg yolk mixture, until the sauce is thick and creamy. Once done, remove the sauce from the heat and season with salt.
6. Assemble your Eggs Benedict by placing a cooked sausage link on each toasted muffin half. Top each with a poached egg.
7. Pour your homemade Hollandaise sauce over each poached egg, and then sprinkle each with chopped parsley, salt, and pepper to taste.
8. Serve your Italian Sausage Eggs Benedict immediately and enjoy this luxurious breakfast!