Total: 2 hr 20 min (includes refrigeration time)
Active: 1 hr 10 min
Yield: 4 servings
1 clove garlic
Kosher salt and freshly ground black pepper
5 tablespoons canola oil
1 small Granny Smith apple, finely grated
1/2 small onion, finely grated
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1 pound ground pork
2 tablespoons pure maple syrup
Pinch cayenne pepper
3 large egg yolks, lightly beaten
1 1/2 sticks (12 tablespoons) unsalted butter, melted until foamy, foam skimmed
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon Dijon mustard
Dash hot sauce
1 tablespoon white wine vinegar
4 English muffins
4 tablespoons butter
For the sausage:
- Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade.
- Heat 1 tablespoon of the canola oil in a medium skillet over medium heat.
- Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes.
- Transfer to a bowl to cool slightly.
- Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine.
- Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide.
- Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
- Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side.
- Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties.
For the mustard hollandaise:
- Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water.
- Whisk the yolks until pale yellow and fluffy.
- Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened.
- Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste.
- Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs.
For the poached eggs:
- Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer.
- Break each egg into a cup, and gently add to the water.
- Poach until the yolks are nearly set, 4 to 5 minutes.
- While the eggs cook, toast and butter the English muffins.
- Put two English muffin halves on each of four plates.
- Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise.
- Garnish with thyme leaves, and serve immediately.
For gluten-free Eggs Benedict: Serve two patties topped with eggs, hollandaise and thyme.