There is nothing not to love about Eggs Benedict especially when made with Mulay's Breakfast Sausage. Now despite this dishes reputation it is actually not as challenging to make as you might believe. Each component of Eggs Benedict can be made separately and then rewarmed just in time for assembly and serving. This recipe will walk you through each step of making poached eggs and hollandaise for a complete Eggs Benedict. Never forget to serve this dish alongside some deliciously tasting coffee - we are by far partial to Bean and Bean coffee.
1 pkg Mulay’s Breakfast Sausage
2-4 English muffins, small bagels, or biscuits (we used The Greater Knead bagels)
1 cup (2 sticks) Butter, cut into pieces
1 Tbs Fresh Lemon Juice
Leafy Greens (optional)
Water, Salt, Cayenne pepper
1 Tbs White Vinegar
Since each piece of this recipe can be made independently you can pick where to begin. We started with our breakfast sausage. You can either use link or ground products for this recipe. If using ground form the product into small thin patties that are slightly larger than your chosen base (ie English muffin or bagel). Once prepped you can cook your links or patties following the cooking directions found here.
Once cooked you can place in the oven to keep warm until ready.
For your hollandaise, first prepare a double boiler, if you do not have a double boiler you can place a stainless steel bowl inside a bot so that the base of the bowl just barely touches the water. You need the bowl to be large enough for beating eggs. Place on stove and turn onto a low heat, you are looking for a low simmer.
As water warms, separate three eggs - you will only be using the egg yolks for this recipe. Pour your eggs yolks into the double boiler and begin beating. You want to make sure that the bowl is not to hot as you dont want your eggs to scramble. As you beat your eggs slowly add and beat in the butter pieces one at a time.
As the egg and butter mixture begins to thicken add your lemon juice and continue to beat. Once you have successfully beat in all of your butter and the mixture has a thickish consistency, go ahead and taste. Add salt and cayenne pepper to taste. If your mixture become too thick slowly beat in a drizzle of hot water to thin. The addition of hot water is also how you rejuvenate and reheat your hollandaise later.
Bring a 8-10 inch bowl with approximately 2 inches of water and 1 Tbs of white vinegar to a low simmer. As water is warming prepare a medium bowl with cold water (you can add a few ice cubes if desired). Grab a wooden spoon or spatula, another slotted spoon, and timer.
Once everything is prepped and the water mixture is to a low simmer. Crack your first of four eggs and from just above the water drop it into the pot. Use you wooden spoon to push the eggs whites around the yolk, set a timer for 4 min. Repeat this step with the other 3 eggs.
Once your timer is up remove the eggs in the order they were added to the pot with the slotted spoon and place in the bath of cool water. Your poached eggs can remain here as long as needed.
When ready to assemble and serve bring the pot with fresh water (no vinegar) to a low simmer. Carefully drop each poached egg into the water for 30 sec. to rewarm. Remove and serve.
Reheat and Assembly
When ready to serve reheat each component poached eggs, hollandaise, and Mulay’s Sausage. Lightly toast or warm your desired base.
Plate your base on a serving dish or platter, add your leafy greens, Mulay’s sausage, poached egg, and smother with hollandaise and Serve.