

Smoky Louisiana Eggs Benedicts
This classic eggs benedict with a dash of spice and smoky chipotle pairs perfectly with our Louisiana style snags!
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
- 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.
- In a fry-pan over med heat, cook the sausages, breaking them into smaller pieces with a spatula then set a side.
- 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.
- Remove eggs and place on paper towel.
- In a bowl, mash avocado, add 1 Tbsp. lime juice, season with salt and pepper, then mix well.
- 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.
- Serve and enjoy!