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
Ingredients
- 1 package Popsie's Savory Sockeye Salmon Sausage Patties (4 2oz patties)
- 4 eggs
- 2 english muffins (4 halves)
- 1 egg (optional)
- Hollandaise sauce
- Micro greens (optional)
- Paprika for garnish
Directions
- Prepare your sausage patties, cooking for 2 minutes on each side, or until cooked through. While cooking your patties, toast your english muffin halves.
- Place the halves face-up on 2Â plates, with micro greens on top. Place your cooked patties on top of the micro greens.
- 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.
- 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.
- Enjoy!