White Cheddar Hollandaise Topped Sausage and Avocado Benedict

Ingredients

• Poached Eggs:
• 1 teaspoon vinegar
• 4 eggs
• White Cheddar Hollandaise:
• 2 egg yolks
• 2 tablespoons lemon juice
• 2 tablespoons water
• ½ cup butter
• ½ cup shredded white Cheddar cheese
• Benedict:
• 4 English muffins
• 2 avocados - peeled, pitted, and thinly sliced
• 4 Jones Dairy Farm All Natural Golden Brown® Breakfast Sausage Patties, prepared
• Salt and pepper to taste

Step 1

Fil a pan with about two inches of water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs set. Crack the eggs one at a time into the water, and use a spoon to carefully tuck the whites around the yolks. Let them cook just until the whites are firm, which usually takes about two minutes. Then, lift the eggs out and set them aside.

Step 2

While the eggs are poaching, whisk together the egg yolks, lemon juice, and a little water in a medium bowl until the mixture turns a pale yellow. In a small saucepan, melt the butter over medium-low heat. Slowly drizzle in the melted butter, a tablespoon at a time, whisking constantly to combine everything smoothly. Pour this mixture back into the pan and keep whisking over low heat until it thickens and warms through. Just before you’re done, stir in the white cheddar until it melts into the sauce.

Step 3

Toast your English muffins until they’re golden and crispy. Layer each half with sliced avocado and a sausage patty. Carefully place a poached egg on top, then drizzle generously with the cheesy hollandaise. Serve it right away for the best flavor and texture.