EGGS BENEDICT STONEGABLE STYLE~ FROM STONEGABLE'S KITCHEN

  • 2 TBS fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1 TBS water
  • 1 cup butter, melted
  • salt and pepper

Cook chicken sausages in a skillet. Keep warm.

For Hollandaise Sauce:
Put water in the bottom of a double boiler and simmer water. Add top saucepan.  Whisk egg yolks, lemon juice, Worcestershire sauce in the saucepan. Whisk, whisk, whisk. Add butter 1 TBS at a time and whisk to incorporate. If the sauce is too thick add a little water and whisk. Salt and pepper to taste. Whisk. Take off simmering water. Cover and set aside.

Poach 4 eggs in water with added vinegar.
Meanwhile toast English Muffins. Butter.

To assemble. Put the bottom English muffin on a plate. Add sausage patty. Top with a poached egg and pour Hollandaise sauce over poached egg. Do the same for the top of the English muffin. Serve both on a plate.

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