Eggs Benedict With Apple Sausage And Mustard Hollandaise
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
57
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 clove
Garlic5 tbsps
Canola Oil1 small
Onion (finely grated)2 tsps
Sage (finely chopped fresh)450 g
Ground Pork2 tbsps
Pure Maple Syrup1 pinch
Cayenne Pepper3 large
Egg Yolk (lightly beaten)1 tbsp
Lemon Juice (fresh)1 tbsp
Ground Mustard (stone-)1 tsp
Dijon Mustard1 tbsp
White Wine Vinegar8
Eggs4 tbsps
ButterDirections:
1
For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade
2
Heat 1 tablespoon of the canola oil in a medium skillet over medium heat
3
Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes
4
Transfer to a bowl to cool slightly
5
Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine
6
Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld
7
Line a large plate with paper towels
8
Shape the sausage mixture into eight equal patties at least 3-inches wide
9
Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer
10
Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side
11
Drain on the paper towels
12
Repeat with another 2 tablespoons canola oil and the remaining four patties
13
For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water
14
Whisk the yolks until pale yellow and fluffy
15
Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened
16
Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste
17
Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs
18
For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer
19
Break each egg into a cup, and gently add to the water
20
Poach until the yolks are nearly set, 4 to 5 minutes
21
While the eggs cook, toast and butter the English muffins
22
Put two English muffin halves on each of four plates
23
Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise
24
Garnish with thyme leaves, and serve immediately