Benedict with Sausage, Avocado, and Creamy White Cheddar Sauce
Start your day with a delicious twist on a classic breakfast favorite, combining savory sausage, creamy avocado, and a rich white cheddar sauce. This recipe is perfect for a cozy morning treat that’s both comforting and satisfying.
Prep Time20 min
Cook Time10 min
Total Time30 min
Difficulty
Medium
Cooking Advice
Use fresh eggs for the best poaching results.
Warm the sauce gently to prevent it from separating.
Toast the English muffins or bread until golden for added crunch.
Ingredients
0/14
Why You'll Want This Again
This dish combines rich, savory flavors with creamy textures that make every bite satisfying. The blend of sausage and avocado adds a fresh and hearty twist, while the white cheddar sauce brings a smooth, cheesy finish. It’s a comforting meal perfect for brunch or a special breakfast.
Step 1
Fil a pan with about two inches of water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg carefully into the water one at a time, and use a spoon to gently tuck the whites around the yolks. Let them cook just until the whites are set, about two minutes, then lift them out and set aside.
Step 2
While the eggs are poaching, whisk together the egg yolks, lemon juice, and water in a medium bowl until the mixture is pale and slightly frothy. In a small saucepan, melt the butter over low heat. Slowly add the melted butter to the yolk mixture, a tablespoon at a time, whisking constantly so it blends smoothly. Pour this back into the saucepan and keep whisking gently until the sauce thickens and warms up. Just before you’re done, stir in the white cheddar until it melts into the sauce.
Step 3
Toast your English muffins until they’re golden and crisp. Pile on slices of avocado and a sausage patty on each half. Top with a warm poached egg, then drizzle generously with the creamy white cheddar sauce. Serve it right away and enjoy!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Options To Try
Serve with a side of mixed greens or roasted tomatoes to add color and balance. A light fruit salad or freshly squeezed orange juice pairs well to complement the richness of the dish.
Storage Guide
Store any leftover sauce in an airtight container in the refrigerator for up to three days. Reheat gently over low heat and stir often. Poached eggs are best eaten fresh but can be refrigerated for a day if needed.
Frequently Asked Questions
How do I poach the eggs without them falling apart?
Use a gentle simmer, add a teaspoon of vinegar to the water, and gently tuck the egg whites around the yolks with a spoon.
Can I make the white cheddar sauce ahead of time?
It’s best served fresh, but you can prepare it a little early and gently rewarm it while whisking before serving.
What can I use if I don’t have white cheddar cheese?
You can substitute with a mild white cheese like Monterey Jack or a sharp cheddar, but the flavor will differ slightly.
How do I know when the hollandaise sauce is ready?
The sauce should be thickened, warm, and smooth after whisking over low heat and melting in the cheese.
Can I use regular sausage instead of Jones Dairy Farm patties?
Yes, any cooked breakfast sausage patties will work well in this dish.
How do I keep the English muffins crisp?
Toast them just before assembling and serve immediately to maintain their crispness.
Is it necessary to add vinegar to the poaching water?
Vinegar helps the egg whites set quickly, but if you don’t have any, you can poach without it—just be extra gentle.
What’s the best way to slice the avocado for this recipe?
Peel, pit, and slice the avocado thinly to layer nicely on the muffins.
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