Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Layer bread, meat, tomato, egg, Hollandaise sauce and avocado and you get Southern Style Eggs Benedict, a simply satisfying breakfast.

Yields6 Servings

 1 lb ground turkey sausage (or any other kind of sausage)
 6 Nature's Yoke eggs
 6 English muffins
 1 large tomato, sliced
 1 avocado, thinly sliced
 Hollandaise Sauce (see recipe listed under Sauces)

1

Form sausage into patties and fry in skillet over medium high heat.

2

Crack eggs onto hot skillet; sprinkle with salt and pepper. Do not break yoke. Fry until whites begin to set. Pour a tablespoon of water into skillet and immediately cover with lid. Allow eggs to continue cooking until they become a soft cooked egg.

3

Toast English muffins and butter them.

4

To assemble the sandwich, layer each English muffin bottom with the sausage, tomato, soft-cooked egg, avocado, and top with the Hollandaise followed by the muffin top. Serve immediately.

Ingredients

 1 lb ground turkey sausage (or any other kind of sausage)
 6 Nature's Yoke eggs
 6 English muffins
 1 large tomato, sliced
 1 avocado, thinly sliced
 Hollandaise Sauce (see recipe listed under Sauces)

Directions

1

Form sausage into patties and fry in skillet over medium high heat.

2

Crack eggs onto hot skillet; sprinkle with salt and pepper. Do not break yoke. Fry until whites begin to set. Pour a tablespoon of water into skillet and immediately cover with lid. Allow eggs to continue cooking until they become a soft cooked egg.

3

Toast English muffins and butter them.

4

To assemble the sandwich, layer each English muffin bottom with the sausage, tomato, soft-cooked egg, avocado, and top with the Hollandaise followed by the muffin top. Serve immediately.

Southern Style Eggs Benedict