ADVERTISEMENT
Step-by-Step Instructions
1. Make the Sausage Patties
-
In a mixing bowl, combine the ground pork with salt, pepper, sage, thyme, fennel seeds, red pepper flakes, minced garlic, and brown sugar.
-
Mix thoroughly until spices are evenly distributed. Do not overwork the meat.
-
Shape into 4 equal-sized patties, slightly larger than your English muffin bases (they will shrink slightly when cooked).
-
Heat a skillet over medium heat and cook the patties for 4–5 minutes per side until golden brown and fully cooked through. Set aside and keep warm.
2. Prepare the Hollandaise Sauce
-
In a heatproof bowl, whisk together egg yolks and lemon juice until slightly thickened.
-
Place the bowl over a saucepan of simmering water, ensuring the bottom does not touch the water.
-
Continue whisking rapidly as you slowly drizzle in the melted butter, forming a smooth and glossy emulsion.
-
Once thickened, remove from heat. Season with a pinch of salt and cayenne pepper.
-
Keep warm by placing the bowl in a lukewarm water bath until ready to serve.
3. Poach the Eggs
-
Fill a large saucepan with about 3 inches of water and bring to a gentle simmer.
-
Add the vinegar (this helps the egg whites set).
-
Crack each egg into a small bowl or ramekin.
-
Use a spoon to create a gentle whirlpool in the water, then carefully drop the egg into the center.
-
Cook for 3–4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
4. Toast the English Muffins
-
Split each English muffin and toast until golden and crisp.
-
Butter lightly if desired for an extra rich base.
5. Assemble the Eggs Benedict
-
On each plate, place a toasted English muffin half.
-
Top with a hot sausage patty.
-
Gently place a poached egg on top of each patty.
-
Spoon warm hollandaise sauce generously over the eggs.
-
Garnish with a sprinkle of paprika, chopped parsley, or green onions for color and freshness.
