Name: Smoky Sausage Breakfast Sandwich with Quick Hollandaise
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter, divided; 3 large egg yolks; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/4 tsp kosher salt; 1/8 tsp cayenne pepper; 4 oz smoked pork sausage patties; 4 large eggs; 2 tbsp whole milk; 1 oz sharp cheddar cheese, sliced; 1 oz gruyere cheese, sliced; 2 buttermilk biscuits, split and warm; 1 cup fresh arugula; 1 medium ripe tomato, sliced; 1/4 tsp black pepper

Steps

Melt the unsalted butter (2 tbsp of the divided amount) in a heavy-bottomed saucepan over medium-low heat, do not let it brown. 2 min
Whisk the large egg yolks in a small bowl until pale, about 1 minute. 1 min
Slowly drizzle the warm melted butter into the whisked egg yolks while whisking constantly, then whisk in the fresh lemon juice, Dijon mustard, kosher salt, and cayenne pepper; set hollandaise aside off heat. 2 min
Heat a large skillet over medium-high heat; cook the smoked pork sausage patties until browned and crispy on both sides, about 6 minutes total, then transfer to a paper towel-lined plate. 6 min
In the same skillet (no need to clean), whisk together the large eggs and whole milk, then pour into the skillet and cook over medium heat, stirring gently with a spatula until soft curds form, about 3 minutes; season with black pepper and remove from heat. 3 min
Place the warm split buttermilk biscuits on a work surface and layer the bottom halves with the scrambled eggs, then top each with a smoked pork sausage patty, a slice of sharp cheddar cheese, and a slice of gruyere cheese. 1 min
Divide the fresh arugula and ripe tomato slices between the two sandwiches, stacking on top of the cheese. 1 min
Drizzle the hollandaise sauce evenly over both sandwiches and top with the biscuit tops; serve immediately. 1 min

Chef's notes

Keep hollandaise butter below 170°F when melting; above that temperature the egg yolks will scramble and the sauce will break. If hollandaise does break, whisk 1 tsp ice water into a fresh egg yolk in a clean bowl, then slowly whisk the broken sauce back in to re-emulsify. Start the hollandaise first and set it off heat in a warm spot; it holds well for up to 15 minutes and keeps the rest of the cook time on track. The most common mistake is overcooking the scrambled eggs: pull them off heat while they still look slightly underdone and glossy, as residual heat will finish them to a soft, just-set curd by the time you build the sandwich. Slice the tomato and prep the arugula while the sausage patties are browning to avoid any lag between components hitting the plate. Assembled sandwiches do not hold well; build and serve immediately or the biscuits will steam and turn soggy from the hollandaise and egg moisture.

Source: Chef Rocky

Smoky Sausage Breakfast Sandwich with Quick Hollandaise

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Nutrition per serving, estimated

Cost estimated, main ingredients · US average

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