Published by
Dalisa
Eggs Benedict with Dalisa ham and maple sausage
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Baking — 20 minutes
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Preparation — 15 minutes
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Servings — 4
Ingredients
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8
Dalisa ham and maple sausages
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8
poached eggs
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4
english muffins
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8 slices
of Swiss cheese
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2 cups
of hollandaise sauce from the supermarket or from the recipe below
Hollandaise sauce
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6
large egg yolks
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1 tablespoon
of fresh lemon juice
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1 tablespoon
of white wine
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1 tablespoon
of cold water
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3/4 of a pound
of melted unsalted butter
Preparation
Sausages
- Remove the casing from the sausage to make round patties with the flesh. Cook and reserve.
Poached eggs
- Cook the eggs two by two for 3 minutes in a small saucepan of water with 60 ml of white vinegar, once cooked take out of water and reserve on paper towels.
Hollandaise sauce
- In a bain-marie bowl, whisk energetically the egg yolks, lemon juice, water and white wine until the yolk triple in volume and get very thick with a creamy texture. It can easily take 5 minutes, do not be discouraged.
- Tip: Be careful that the water of the bain marie does not boil too hard. Do not hesitate to remove and replace the water bath alternately when you whisk, otherwise the yolks will brown and the sauce will fail.
- Once foamy, drizzle the melted butter and keep whisking constantly.
- Rectify with salt, pepper and lemon juice to taste.
Presentation
- On each grilled English muffin, place slices of Swiss cheese, sausage, poached egg and top with Hollandaise sauce. Serve.
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