
How To Make Sausage Avocado Benedict with Hollandaise
Enjoy breakfast with this tasty Sausage Avocado Benedict made of toasted muffins with avocados, sausages, poached eggs, and a creamy hollandaise sauce!
Serves:
Ingredients
For Poached Eggs:
- 1tspvinegar
- 4eggs
For White Cheddar Hollandaise:
- 2egg yolks
- 2tbsplemon juice
- 2tbspwater
- ½cupbutter
- ½cupwhite cheddar cheese,shredded
For Benedict:
- 4English muffins
- 2avocados,peeled, pitted, thinly sliced
- 4Jones Dairy Farm All Natural Golden Brown® Breakfast Sausage Patties,prepared
- salt and pepper,to taste
Instructions
Poached Eggs:
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Fill the pan with 2-inches of water and bring to a simmer, then add the vinegar.
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Gently crack the eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
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Allow the eggs to simmer for approximately 2 minutes just until the whites are set.
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Remove the eggs from the water, and set aside.
White Cheddar Hollandaise:
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While the eggs are poaching, begin making the hollandaise.
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In a medium bowl, whisk together egg yolks, lemon juice, and water until light yellow. Set aside.
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In a small saucepan, melt the butter over medium-low heat. Add 1 tablespoon of melted butter at a time to the egg yolk mixture, whisking constantly until fully incorporated.
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Pour the mixture into the saucepan and continue to whisk until warmed through and thickened.
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At the last minute, whisk in the white cheddar cheese until melted.
To Assemble:
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Toast the English muffins until golden brown. Top each with avocado and sausage patty.
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Top the sausages with a fresh poached egg and drizzle with white cheddar hollandaise.
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Serve immediately.
Nutrition
- Calories: 717.38kcal
- Fat: 56.59g
- Saturated Fat: 23.98g
- Trans Fat: 1.17g
- Monounsaturated Fat: 22.20g
- Polyunsaturated Fat: 5.64g
- Carbohydrates: 36.22g
- Fiber: 9.60g
- Sugar: 2.24g
- Protein: 21.61g
- Cholesterol: 328.35mg
- Sodium: 684.29mg
- Calcium: 271.20mg
- Potassium: 775.82mg
- Iron: 3.50mg
- Vitamin A: 345.96µg
- Vitamin C: 13.00mg
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