Three Aussie Farmers - Smoky Louisiana Eggs Benedict

Smoky Louisiana Eggs Benedicts

This classic eggs benedict with a dash of spice and smoky chipotle pairs perfectly with our Louisiana style snags!

25 mins

Serves 4

What You Need

  • 1 pack Three Aussie Farmers Louisiana Sausages, casings removed
  • 250g butter, room temp.
  • 3 egg yolks
  • 1 lime, juiced
  • 1 Tbsp. chipotle sauce
  • 6 eggs
  • 1 Tbsp. white vinegar
  • 1 avocado
  • 6 English muffins, toasted
  • 4 sprigs fresh coriander, leaves removed
  • Salt and pepper, to taste

How To Make It

  1. To make hollandaise sauce, cut butter into cubes. Place a heat proof bowl over a saucepan of simmering water. Add egg yolks, 1 Tbsp. lime juice and chipotle and whisk until smooth.  Slowly add butter, one cube at a time ensuring it has melted before adding more.  
  2. In a fry-pan over med heat, cook the sausages, breaking them into smaller pieces with a spatula then set a side.
  3. To poach eggs, bring a saucepan of water to boil, add vinegar. Low temp to low then carefully place eggs into the water for approx. 3-4 mins.
  4. Remove eggs and place on paper towel.
  5. In a bowl, mash avocado, add 1 Tbsp. lime juice, season with salt and pepper, then mix well.
  6. Assemble benedict by placing a toasted English muffin onto each plate, followed by avocado, coriander, sausage meat and poached egg.  Cover with chipotle hollandaise and garnish with coriander.
  7. Serve and enjoy!
Three Aussie Farmers Louisiana Style Sausages

Dan & Steph’s love affair with American BBQ goes way back, and this Louisiana style snag is true to its Southern United States origins.
Packed with traditional Cajun flavours like garlic, paprika and thyme – it has a mild spice kick and a load of flavour to make your next barbie something special!