Smoky Louisiana Eggs Benedicts

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!