Savory Sausage Avocado Benedict: White Cheddar Hollandaise Twist

Step 1

To create perfectly poached eggs: Begin by filling a pan with about 2 inches of water and bring it to a gentle simmer, adding a splash of vinegar for flavor. Carefully crack each egg into the water, using a spoon to delicately coax the egg whites to envelop the yolks.

Step 2

Allow the eggs to simmer until the whites are just set, which should take around 2 minutes. Once ready, carefully remove the eggs from the water and set them aside.

Step 3

For the delectable White Cheddar Hollandaise: As the eggs poach, prepare the hollandaise sauce. In a medium bowl, whisk together the egg yolks with lemon juice and a touch of water until the mixture turns a lovely light yellow hue. Set this mixture aside. In a small saucepan, gently melt the butter over medium-low heat. Gradually add a tablespoon of the melted butter at a time to the egg yolk blend, whisking continuously until fully integrated. Transfer the mixture back to the saucepan and continue whisking until it is warmed through and thickened. Just before serving, stir in the white cheddar cheese until it melts beautifully into the sauce.

Step 4

While the sauce is coming together, toast the English muffins until they reach a delightful golden brown. Top each muffin with creamy avocado and a savory sausage patty. Finish by crowning the sausages with a freshly poached egg and generously drizzling the dish with the luscious white cheddar hollandaise. This mouthwatering creation is best enjoyed immediately to savor all the flavors.