Turkey Sausage Eggs Benedict Recipe

Recipe By Slurrp

Turkey Sausage Eggs Benedict is a delicious twist on the classic breakfast dish. This recipe features a flavorful turkey sausage patty, perfectly poached eggs, and a creamy hollandaise sauce. The combination of the savory sausage, runny eggs, and rich sauce creates a mouthwatering breakfast or brunch option that is sure to impress.

4.9
16 Rating -
Rate
Non Vegdiet
1hr 15minstotal
30minsPrep
1hr 15m.total
30m.Prep
Turkey Sausage Eggs Benedict
plan
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ingredients serve

Ingredients for Turkey Sausage Eggs Benedict Recipe

  • 1 Turkey Sausage Patties
  • 1 Large Eggs
  • 1/2 English Muffins, Split And Toasted
  • as required For The Hollandaise Sauce
  • 3/4 Large Egg Yolks
  • 1/4 tablespoon Lemon Juice
  • 0.13 cup Melted Butter
  • As required Salt And Pepper To Taste
  • as per your need Splash Of Vinegar For Poaching The Eggs
  • as needed Chopped Chives Or Parsley For Garnish

Directions: Turkey Sausage Eggs Benedict Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F and cook the turkey sausage patties according to package instructions.
  • STEP 2.While the sausage is cooking, prepare the hollandaise sauce by whisking together egg yolks, lemon juice, and melted butter in a heatproof bowl set over a pot of simmering water.
  • STEP 3.Continue whisking until the sauce thickens, then remove from heat and season with salt and pepper.
  • STEP 4.To poach the eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and carefully slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
  • STEP 5.While the eggs are poaching, toast the English muffins until golden brown.
  • STEP 6.To assemble, place a turkey sausage patty on each toasted English muffin half. Top with a poached egg and drizzle with hollandaise sauce.
  • STEP 7.Garnish with chopped chives or parsley, if desired, and serve immediately.

Cooking Tips

  • Make sure to use fresh eggs for poaching to ensure the best results.
  • To prevent the hollandaise sauce from curdling, whisk constantly and remove from heat as soon as it thickens.
  • If you prefer a spicier version, you can add a pinch of cayenne pepper or hot sauce to the hollandaise sauce.

Storage and Serving

  • Turkey Sausage Eggs Benedict is best served immediately while the eggs are still warm and the hollandaise sauce is fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the turkey sausage patties and hollandaise sauce in the microwave or on the stovetop. Poached eggs are best enjoyed fresh and should not be reheated.
Nutrition
value
962
calories per serving
33 g Fat76 g Protein88 g Carbs11 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    76g
  • Carbs
    88g
  • Fiber
    11g

MacroNutrients

  • Carbs
    88g
  • Protein
    76g
  • Fiber
    11g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    978mg
  • Iron
    11mg
  • Vitamin A
    946mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    1mg
  • Vitamin B9
    178mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    50mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    192mg
  • Manganese
    1mg
  • Phosphorus
    1203mg
  • Selenium
    104mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp