Eggs Benedict with Apple Sausage and Mustard Hollandaise

Level: Intermediate
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

Mustard Hollandaise:

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

Kosher salt

Poached Eggs:

1 tablespoon white wine vinegar

8 eggs

To Serve:

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.

Cook’s Note

For gluten-free Eggs Benedict: Serve two patties topped with eggs, hollandaise and thyme.


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Eggs Benedict with Apple Sausage and Mustard Hollandaise