We went to
New Orleans last year and one day ate brunch at Café Atchafalaya where they
served all sorts of variations on the classic Eggs Benedict. This made me start thinking about
possibilities and different ways to serve it on special weekend
breakfasts. We really like sausage and
avocado – thus my first foray into an alternate preparation for one of our
favorite breakfast classics. (Serves 2)
Ingredients:
½ pound of Turkey
Italian Sausage, cooked and crumbled (or you could use regular Italian Sausage)
1 avocado,
peeled and sliced
4 poached
eggs
2 English
Muffins, split and toasted
Hollandaise
Sauce (I cheat and use Knorr Hollandaise.
It’s amazing and no one ever guesses it’s not homemade. Just follow the directions on the packet.)
Directions:
·Prepare the Hollandaise sauce while cooking the
sausage.
·Peel and slice the avocado
·Toast the English Muffins while poaching the
eggs. (I have an Egg Poaching pan which
makes poaching eggs super easy. I’ve
never been able to master poaching eggs in boiling water.)
·Place two halves of English Muffin on a dinner
plate; repeat on the second plate.
·Drizzle a little Hollandaise Sauce on each half
of English Muffin.
·Evenly distribute the avocado slices on each
half of English Muffin.
·Place the poached eggs on top on avocado.
·Scatter cooked sausage around the plate and on
top of eggs.
·Pour Hollandaise over all.
Get your
knife and fork and enjoy. This was super
yummy!
