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Eggs Benedict with Salmon Sausage

  • person Mackenzie Bethje
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Eggs Benedict with Salmon Sausage

Indulge in the ultimate brunch experience with our luxurious take on Eggs Benedict. Imagine perfectly poached eggs with velvety hollandaise sauce, nestled on a bed of savory Sockeye salmon sausage patties. Each bite offers a harmonious blend of rich, creamy, and smoky flavors, creating a culinary symphony that delights the senses. Whether you’re hosting a special brunch or treating yourself to a gourmet meal, this Eggs Benedict is sure to impress and satisfy. Elevate your brunch game and savor the decadence of this exquisite dish.

Eggs Benedict with Salmon Sausage

Servings: 2           Prep Time: 5 minutes        Cook Time: 15 minutes

Recipe from the Popsie Test Kitchen



  1. Prepare your sausage patties, cooking for 2 minutes on each side, or until cooked through. While cooking your patties, toast your english muffin halves.
  2. Place the halves face-up on 2 plates, with micro greens on top. Place your cooked patties on top of the micro greens.
  3. Poach your eggs. Bring your water to a boil, and make a whirlpool in the water with your spoon. Gently drop an egg in the middle and reduce heat to simmer for about 4 minutes, or just until egg whites are cooked. Repeat for all 4 eggs.
  4. Place your eggs on top of your sausage patties and then prepare your hollandaise. Drizzle your preferred amount of sauce on top of your eggs, and garnish with paprika.
  5. Enjoy!

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