Home Cooking past recipe's on squawlakemn.com

Country Eggs Benedict

2 Buttermilk biscuits
4 Large eggs
4 breakfast sausage patties

1/2 C. butter
3 beaten egg yolks
1 Tbsp. water
1 Tbsp. lemon juice

-For Hollandaise sauce, melt butter and let set until at room temperature.
-In small sauce pan or double boiler combine egg yolks, water and lemon juice.
-Slowly add melted butter wisking rapidly until sauce begins to thicken.
-Once sauce begins to thicken remove from heat.
If sauce gets too thick or curdles, immediately wisk in 1-2 Tbsp. HOT tap water.
-Fry sausage patties and drain grease
-Split bisuits in half and place 1 sausage patty on each 1/2
-Fill frying pan 1/2 full with water and bring to boiling then reduce to simmer
-carefully slide eggs into water
-simmer eggs uncoverd 3-5 minutes or to desired doneness and remove with a slotted spoon
-Place poached eggs on top of each sausage patty and top with Hollandaise sauce.

Past recipes

Shredded Venison Taco's
"The Batch" Bloody Mary's
Duck Butt's
Jackie's Chicken Chili
Tortilla Soup
BLT Soup

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