3–4 Tbsp olive oil
12 poached eggs (below)
Blender Hollandaise Sauce
12 pieces Pioneer Meat Farmer Sausage
FOR THE POACHED EGGS
8 cups cold water
2 Tbsp distilled white vinegar
FOR THE BLENDER HOLLANDAISE
3 egg yolks
1 tsp Dijon mustard
1 Tbsp lemon juice
1/2 cup butter, melted
1 tsp salt
1/2 tsp cayenne pepper
Cut the Pioneer Meat Farmer Sausage Farmer Sausage lengthwise then cut into 3 equal pieces. Repeat on the second piece of farmer sausage. Heat a large pan on med-high heat with a little olive oil. Pan fry 3 pieces of farmer sausage for 3-4 minutes on each side. This can be done 1-2 days ahead of time and simply reheated.
Preheat oven to 450 degrees F. Brush olive oil over the surface of the English muffins. Toast for 5-10 minutes in the oven until golden brown. Remove from the oven & set aside.
Add the water and vinegar to a large pot and bring to a gentle simmer. Crack the eggs into 8 individual ramekins. Set aside. Prepare an ice bath by filling a large bowl with cold water and ice cubes. Set aside.
Gently swirl the water and slide an egg into the center. Cook 2-3 minutes while very gently stirring occasionally to keep the water moving, until the white is set & the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. You can gently poach 2-3 eggs at a time.
Transfer the cooled poached eggs to an airtight container and submerge in water. Store in the refrigerator for up to 3 days. In order to reheat the eggs, gently cover eggs with hot tap water. Set aside for a couple minutes until warmed through. Serve immediately.
HOLIDAY TIP: Prepare this recipe in advance for a quick and delicious Christmas morning breakfast!