Italian Sausage Eggs Benedict

Italian Sausage Eggs Benedict

Experience breakfast like never before with this delectable twist on the classic Eggs Benedict. Infused with the robust and hearty flavors of Italian sausage, perfectly poached eggs, all nestled on a toasted English muffin, and generously crowned with a velvety homemade Hollandaise sauce. The dish is then sprinkled with fresh parsley, salt, and pepper for an added layer of complexity. This Italian Sausage Eggs Benedict is a symphony of textures and tastes that will elevate your morning.

Servings: 2

Ingredients

  • Salt and pepper (to taste)
  • Fresh parsley (for garnish)
  • Eggs (4)
  • English muffins (2)
  • Italian sausage (2 links)
  • Egg yolks (3 (for hollandaise sauce))
  • Butter (1/2 cup, melted (for hollandaise sauce))
  • Lemon juice (1 tablespoon (for hollandaise sauce))
  • Cayenne pepper (a pinch (for hollandaise sauce))

Instructions

  1. Cook the Italian sausage in a skillet over medium heat until browned and cooked through. Set aside.
  2. Toast the English muffins and place them on serving plates.
  3. Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 3-4 minutes.
  4. For the Hollandaise sauce, whisk the egg yolks, lemon juice, and a pinch of cayenne in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until thickened.
  5. Gradually whisk in the melted butter until the sauce is thick and creamy. Remove from heat and season with salt.
  6. Place a cooked sausage link on each muffin half, followed by a poached egg.
  7. Drizzle the Hollandaise sauce over the eggs and sprinkle with chopped parsley, salt, and pepper.
  8. Serve immediately.

Dietary Information

Servings: 2 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 600 • Fat: 45g • Carbs: 30g • Protein: 25g • Sodium: 1000mg • Sugar: 3g