Southern Eggs Benedict on Sweet Potato Biscuits

Hey friends! Sorry I've been MIA for the last 2 weeks. I've been busy cooking but not blogging! Since I've been slacking, I'm now committing to posts every Sunday and Wednesday so be sure to check back on each of those days for new breakfast inspiration!

This past Sunday, I hosted a Fall/Autumn themed brunch. Some might have called it a 'basic' girl brunch. ;) Yes, there were lots of pumpkins and spices and Pinterest-worthy apple sangria cocktails but I have zero shame. I'll be posting tons of photos and more recipes in the upcoming weeks so stay tuned!



This is a super simple recipe and it's great for a small party so long as you prep a little bit ahead of time. I made the biscuits the night before then quickly poached my eggs(you can do this ahead of time too...poach the eggs until whites are just barely set then re-heat in simmering water for 20-30 seconds before serving) and topped with a 5 minute hollandaise.

Recipe: Sausage Eggs Benedict on Sweet Potato Biscuit (makes 4 single benedicts)
Ingredients:
4 breakfast sausages, casings removed then formed into thin patties(I couldn't find raw breakfast sausage at TJ's so I got sweet Italian and added a teaspoon of sage) 
2 sweet potato biscuits, cut in half horizontally
4 eggs
hollandaise (recipe below)
chives, finely chopped (optional)

Hollandaise Recipe:
3 egg yolks
1 stick of butter, melted
lemon juice (to taste, I used half a lemon)
salt to taste

Directions:
In a large skillet over medium high heat, cook sausage patties until browned on each side and cooked through, about 3 minutes per side. While the sausage is cooking, heat the poaching water with a tablespoon of vinegar in a large saute pan with high sides(ideally something that has a lid too).

Once the water is barely simmering, drop in your eggs, 1 at a time and cook until the whites are just set. I typically crack the egg into a small ramekin then gently slide it into the water. No fancy tricks or spinning required!

For the hollandaise, heat a medium sized sauce pan with about an inch of water to a simmer. Add your egg yolks to a heat-proof bowl(glass or metal) and squeeze in a bit of lemon and a pinch of salt. Whisk thoroughly until completely smooth. Have your melted butter ready then place the bowl over the simmering water. DO NOT LEAVE THE STOVE! As soon as you place the bowl over the simmering water, continue to whisk vigorously while slowly drizzling in the melted butter. If you feel the mixture seizing up quickly, remove the bowl from the simmering water and continue drizzling butter while whisking. Return the bowl to the heat when you feel like you've got it back under control. Once the butter is completely incorporated, taste for seasoning and add more salt/lemon as needed.

To assemble, place your sausage on the biscuit, top with a poached egg, and then the hollandaise. Garnish with chives or paprika and serve immediately.


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