Chicken Sausage Eggs Benedict

By drinkfairy

Ingredients

• Eggs - 4
• Whole Wheat English Muffins - 2, split
• First Fresh Foods Breakfast Chicken Sausage Links - 8
• Avocado - 1, thinly sliced
• Fresh dill - Chopped
• White vinegar - 1 tsp
• Mock-Hollandaise Sauce
• Light Mayonnaise - 1/2 C
• Light Sour Cream - 1/2 C
• Mustard - 1 1/2 tsp
• Fresh lemon juice - 2 TBS
• Fresh dill - 1 TBS, chopped
• Salt/Pepper - to taste

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from freshchickensausage.com

Preparation

Step 1

Instructions

Brown First Fresh Chicken Sausage in a skillet over medium high heat.

Prepare mock-hollandaise sauce*

To poach eggs: bring 1 quart of water to a gentle, steady simmer; add white vinegar. Crack each egg into a small bowl or ramekin. Gently swirl water to help the egg white stick to the yolk, and then carefully tip the eggs, one at a time, into the simmering water. Cook for approximately 3 minutes, then carefully remove with a slotted spoon.

Split and toast English muffins. Top each muffin with two links of First Fresh chicken sausage, avocado slices and a poached egg. Drizzle with mock-hollandaise sauce and sprinkle with additional dill. Serve immediately.

*To make mock hollandaise sauce:

Add light mayonnaise, light sour cream, mustard, lemon juice, fresh dill, salt and pepper to a food processor. Pulse until blended and consistency is smooth.