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ImpossibleTM Sausage Benedictine Recipe

Chef J Michael Melton
Impossible™ Sausage Benedictine topped with hollandaise sauce and spring onions, and hot sauce, served with crispy potatoes.
  • 6Servings
  • Not Too Tricky
  • 11Ingredients
  • 15 minPreparation
  • 15 minCooking
  • 30 Total TimeTotal Time

Eggs Benedictine made with savory Impossible™ Sausage Patties Made From Plants and a rich hollandaise sauce makes for a hearty and delicious breakfast. Garnish with spring onions or freshly chopped tarragon for a bright, herbaceous accent.

11 Ingredients

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  • 6 Impossible™ Sausage Patties Made From Plants
  • 3 English muffins, separated
  • 6 eggs, poached
  • 6 slices aged white cheddar
  • 2 egg yolks
  • 1 lemon, juiced
  • 2 pinches of paprika, divided
  • 1/2 Teaspoon hot sauce
  • 8 Tablespoons butter
  • salt, to taste
  • 2 spring onions, cut on bias for garnish
4 steps
  1. Prepare the Muffins

    Preheat oven to 177°C. On a sheet pan, bake English muffins for 4-5 min or until golden brown. Add a cheese slice to each muffin and cook for an additional minute to melt the cheese.

  2. Cook the Impossible Sausage

    Preheat nonstick skillet over medium heat. Place frozen patties in the skillet, and cover. Cook 2 minutes per side for approximately 4 minutes total or until hot, and remove from pan.

  3. Make the Hollandaise

    Add egg yolks, lemon juice, one pinch of paprika, and hot sauce to the bowl of a small food processor or blender. Heat butter until melted. While still warm and with the food processor on, pour butter in slowly until hollandaise is completely emulsified. Season to taste with salt.

  4. Serve and Enjoy

    Add Impossible Sausage to each english muffin, and then top with poached egg and hollandaise sauce. Garnish with spring onions and additional paprika, and dig in!

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