ADVERTISEMENT
Eggs Benedict with Sausage Patties
An Elevated Twist on the Classic Eggs Benedict
Eggs Benedict with Sausage Patties takes everything you love about the traditional brunch favorite and amplifies it with the savory richness of homemade sausage. This dish delivers layers of flavor: a perfectly toasted English muffin, juicy sausage patties, a silky poached egg, and a velvety homemade hollandaise sauce. It’s indulgent, satisfying, and full of comforting goodness that will impress any breakfast connoisseur.
The History of Eggs Benedict: A Gourmet Brunch Staple
The origin of Eggs Benedict dates back to the late 1800s in New York City, where it’s believed to have been invented either at Delmonico’s Restaurant or the Waldorf Hotel. Traditionally made with Canadian bacon, poached eggs, and hollandaise on an English muffin, the dish has evolved into countless variations. Our recipe replaces the Canadian bacon with seasoned sausage patties, adding bold, meaty flavor and a more substantial bite—ideal for hearty appetites.
Ingredients for Eggs Benedict with Sausage Patties
For the Sausage Patties
-
1 lb ground pork (or a pork and beef blend)
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp sage
-
½ tsp thyme
-
½ tsp crushed red pepper flakes (optional)
-
½ tsp fennel seeds
-
1 clove garlic, minced
-
1 tsp brown sugar
For the Hollandaise Sauce
-
3 egg yolks
-
1 tbsp lemon juice
-
½ cup unsalted butter, melted and warm
-
Pinch of cayenne pepper
-
Salt to taste
For the Poached Eggs
-
4 large eggs
-
1 tbsp white vinegar
-
Water for poaching
For Assembly
-
2 English muffins, split and toasted
-
Optional garnish: chopped parsley, paprika, or green onions
