Turkey Sausage Eggs Benedict Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and cook the turkey sausage patties according to package instructions.
• STEP 2.While the sausage is cooking, prepare the hollandaise sauce by whisking together egg yolks, lemon juice, and melted butter in a heatproof bowl set over a pot of simmering water.
• STEP 3.Continue whisking until the sauce thickens, then remove from heat and season with salt and pepper.
• STEP 4.To poach the eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 5.While the eggs are poaching, toast the English muffins until golden brown.
• STEP 6.To assemble, place a turkey sausage patty on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce.
• STEP 7.Garnish with chopped chives or parsley, if desired, and serve immediately.

Cooking Tips

• Make sure to use fresh eggs for poaching to ensure the best results.
• To prevent the hollandaise sauce from curdling, whisk constantly and remove from heat as soon as it thickens.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or hot sauce to the hollandaise sauce.

Storage and Serving

• Turkey Sausage Eggs Benedict is best served immediately while the eggs are still warm and the hollandaise sauce is fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the turkey sausage patties and hollandaise sauce in the microwave or on the stovetop. Poached eggs are best enjoyed fresh and should not be reheated.