This recipe is a real treat when you want something special at the weekend.
We've swapped the traditional bacon or smoked salmon you might find with an eggs benedict with a sausage patty.
Don't be put off from making hollandaise sauce - it's much easier than you think and homemade is far better than shop-bought!
Serve on some toasted English muffins and with a glass of orange juice.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
821
Ingredients
For the patties
400g
pork sausages
50g
dried breadcrumbs
1Tbsp.
olive oil
For the hollandaise
2
medium egg yolks
2tsp.
white wine vinegar
125g
unsalted butter, chilled and cubed
1/2tsp.
lemon juice, optional
To serve
4
medium eggs
200g
baby spinach
2
English muffins, halved and toasted
Directions
Step 1For the patties, squeeze the sausage meat out of the skins (or split, peel off and discard the skins). Mix in a medium bowl with the breadcrumbs and plenty of seasoning. Shape into 4 flattened patties and place on a plate. Cover and chill for 30min (up to 24hr) to firm up.
Step 2Heat the oil in a large non-stick frying pan over medium-high heat. Cook the sausage patties for 10min, turning halfway, or until golden and cooked through.
Step 3Meanwhile, make the hollandaise. In a large heatproof bowl set over a large pan of barely simmering water, whisk the yolks and vinegar until combined. Add the butter, a couple of cubes at a time, whisking well after each addition, and only adding more when the previous cubes have melted. Once all the butter has been incorporated (the hollandaise should be fairly thick) remove bowl from the heat and check seasoning, adding the lemon juice if needed.
Step 4Bring the water in the pan back up to a simmer. To poach the eggs, crack an egg into a ramekin or coffee cup, then neatly pour into the simmering water. Working quickly, add remaining 3 eggs in the same way. Poach for 4min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 5Once the patties are cooked through, remove to a plate and cover with foil to keep warm. Return pan to the heat. Add the spinach and cook, stirring, until wilted.
Step 6To serve, put a toasted muffin 1/2 on to 4 small plates. Top each with a sausage patty, 1/4 of the spinach and a poached egg. Spoon over the warm hollandaise, season with freshly ground black pepper and serve.
GET AHEAD: Make hollandaise up to 4hr ahead. Transfer to a heatproof clean bowl, cool, cover and store at room temperature. To serve, reheat gently over a pan of barely simmering water, stirring constantly, until just warm. Complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
