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ImpossibleTM Sausage Benedict

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

There’s Sunday breakfast, and then there is ***Sunday Breakfast!!!*** You know, with jazz hands. This Impossible™ Sausage Benedict recipe? It’s the second one. There’s so much to love about this dish—the buttery, crispy muffin, the meaty sausage, and the creamy, savory hollandaise. However, the best part is that it’s all that and ready in 30 minutes. Brunch it up in no time with family and friends, or indulge yourself.

The most important part of this breakfast recipe is ensuring everything is done simultaneously: the muffin should be toasted, the cheese melted, the Impossible™ Sausage cooked, and the hollandaise heated. You can prep all your steps ahead of time or, better yet, cook with someone else to orchestrate the perfect timing.

This dish is flexible in a few ways. You can choose Impossible™ Sausage Made From Plants and form it into patties, or simplify this step with pre-formed Impossible™ Sausage Patties Made From Plants. You can go gluten-free with hashbrowns. And you can make this meal entirely plant-based with your favorite vegan cheese, butter, and pre-made plant-based hollandaise sauce (it exists(opens in a new tab)!). Want to DIY it? Whip up your own cashew or tofu hollandaise(opens in a new tab) in minutes. (Vegan poached egg(opens in a new tab) optional.)

Get your timing right on all these steps, and you’ll have a brunch fit for Instagram. Enjoy!

11 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 14 oz Impossible™ Sausage Made From Plants or 6 Impossible™ Sausage Patties Made From Plants
  • 3 English muffins, separated (or your preference of bread)
  • 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 scallions, cut on bias for garnish
4 steps
  1. Prepare the Muffins

    Preheat oven to 350°F. 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

    For Impossible Ground Sausage: Form into 1/2 inch thick patties. Preheat skillet over and cook for 2-3 minutes per side, until nicely browned and cooked through. For Impossible Sausage Patties: 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 scallions and additional paprika, and dig in!

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