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24 Sep 2017


By Gracie Carroll

What To Make: Spring Sausage Eggs Benedict

By Edit Seven

Spring Sausage Eggs Benedict in top down view

Mix up your classic eggs benedict, following this recipe shared by Chef Paul Lillakas. Perfect for the spring season, this Sausage Eggs Benedict dish features waffle iron hash browns, over-easy eggs, and breakfast sausage smothered in hollandaise sauce. Enjoy the meal with your friends, family, or partner over brunch.

To learn how to make this twist on the classic dish by Chef Paul Lillakas, keep on reading!

Spring Sausage Eggs Benedict Recipe

What You Need (serves 2):

Waffled Hash Browns

2 cups (500 mL) frozen diced hash browns, thawed

1 egg

2 green onions, sliced

½ cup (125 mL) shredded old cheddar cheese

¼ tsp (1.25 mL) salt

Hollandaise Sauce

2 egg yolks

1 tsp (5 mL) water

½ cup (125 mL) unsalted butter

1 tsp (5 mL) lemon juice

Sea salt and black pepper

Eggs Benedict

4 cooked breakfast sausages

4 eggs

Mixed microgreens

What To Do:

Waffled Hash Browns

Preheat waffle iron.

In a bowl, combine hash browns, egg, green onions, cheddar cheese, and salt.

Mix thoroughly to combine.

Spoon mixture into greased waffle iron and press until golden brown and crisp, about 10 to 15 minutes.

Cut the waffle into four portions.

Hollandaise Sauce

Select a cup or glass cylinder that just fits the head of immersion (stick) blender. Combine egg yolks and water.

In a small pot, over medium heat, melt butter until simmering and no longer foaming, about 1 to 2 minutes.

Transfer to measuring glass with pouring spout.

Insert immersion blender into bottom cup with egg yolks and start blending.

With the blender running, slowly pour hot butter in until completely smooth and creamy.

Stir in lemon juice, salt, and pepper to taste.

Thin with additional water, if needed.

Set aside or keep warm in 2 inches (5 cm) of warm tap water.

Eggs Benedict

Slice sausages lengthwise almost all the way through.

In a greased non-stick skillet over medium heat, fry sausages, flipping once, until browned and crisp.

Move to a paper towel-lined plate to drain.

Wipe pan clean, grease, and cook eggs, flipping once until cooked but soft in the middle, about 2 to 3 minutes.

Top each waffle piece with sausage, egg, and hollandaise sauce.

Garnish with mixed microgreens.

Serve and enjoy!



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