Farmer Sausage Make-Ahead Eggs Benedict

INGREDIENTS

3–4 Tbsp olive oil

12 poached eggs (below)

 Blender Hollandaise Sauce

 (below)

12 pieces Pioneer Meat Farmer Sausage

FOR THE POACHED EGGS

8 cups cold water

2 Tbsp distilled white vinegar

12 eggs

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

DIRECTIONS 

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!

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