Individual Sausage Benedicts
A twist on the classic eggs Benedict. Switch up the poached eggs for fried or soft-boiled eggs, if you prefer.
Hands-on time 30min, plus chilling. Cooking time about 20min. Makes 4 FOR • 400g THE pork PATTIES 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
1 For the patties, squeeze the sausagemeat out of the skins (or split, peel off and discard skins). Mix in a medium bowl with the breadcrumbs and plenty of seasoning. Shape into 4 flattened patties and put on a plate. Cover and chill for 30min (up to 24hr) to firm up.
2 Heat 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.
3 Meanwhile, 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 the bowl from the heat and check seasoning, adding the lemon juice if needed.
4 To serve, bring 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 and drain on kitchen paper.
5 Once the patties are cooked through, remove to a plate and cover with foil to keep warm. Return pan to the heat. Add spinach and cook, stirring, until wilted.
6 Divide the toasted muffin halves between 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. PER SERVING 821cals, 28g protein, 63g fat (28g saturates), 34g carbs (5g total sugars), 4g fibre GET AHEAD Make hollandaise up to 4hr ahead. Transfer to a clean heatproof 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.