Forest-Raised Sausage Eggs Benedict – Because Brunch Should be Extra!

Let’s be real: sometimes brunch just needs to feel a little fancy, even if you’re at home in your comfiest sweatpants. 

Enter Eggs Benedict, but with our twist – made with our forest-raised pork sausage patties instead of the usual Canadian bacon. 

This recipe keeps it classic but brings in that hearty, savory flavor we love from pasture-raised pork. Plus, it’s easier than it looks, promise.

Ready to whip up something a little extra for breakfast? Let’s get to it!

Ingredients

• 4 of our forest-raised pork sausage patties – skip the bacon, let’s make this taste like the farm!
• 4 English muffins, split and toasted
• 4 farm fresh eggs (for poaching)
• 1 tbsp white vinegar (this helps with poaching, trust us)
• Fresh chives for garnish – optional, but it makes you look fancy.

Quick Hollandaise Sauce (don’t worry, it’s easy!):

• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 cup melted butter
• Salt and pepper to taste
• A pinch of cayenne if you like a little heat

Step-by-Step Instructions

1. Cook the Sausage Patties
   Heat a skillet over medium. Drop in our sausage patties and cook ‘em up for 4-5 minutes per side until they’re browned and juicy. Set them aside – no snacking yet!
2. Blend Up that Hollandaise
   Time for the sauce that sounds intimidating but is actually easy (trust us). In a blender, combine egg yolks and lemon juice. Blend for about 30 seconds, then drizzle in the warm, melted butter slowly while blending. Season with a little salt, pepper, and a pinch of cayenne if you’re feeling spicy.

   Pro Tip: Keep this sauce warm by placing the blender in a bowl of warm water. No one likes cold Hollandaise!

3. Poach the Eggs Like a Pro
   Fill a pot with a few inches of water and add the vinegar. Bring it to a gentle simmer. Crack each egg into a small bowl, and gently pour it into the simmering water. Let them poach for 3-4 minutes until the whites are set, but the yolks are still runny. (Yes, you can peek to make sure.)
4. Build Your Benedict
   • Place a sausage patty on each toasted muffin half.
   • Gently set a poached egg on top of each sausage patty.
   • Drizzle a generous spoonful of that creamy Hollandaise over each stack.
5. Garnish and Serve!
   Sprinkle with chopped chives if you want to impress. Now, dig in and enjoy a restaurant-worthy brunch right at home!

This recipe is for those times when you want something a little special without needing a culinary degree (who has time for that?). 

Give it a try and let us know how it goes. And hey, if the Hollandaise separates, just call it a rustic sauce. 😉 Happy brunching!