Easy Eggs Benedict with Sausage and Mimosas


I am always asked to make this breakfast after our annual get together or parties, and especially Christmas morning. It is a real crowd pleaser but also very easy to make, and you don’t need any fancy equipment to do it just a large pan and water!

Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce.

Canadian or smoked ham ½ lb

Enough English muffins for each person


Water enough to fill a pan

Salt and pepper to taste

Sausage patties or links for the side

Mimosas for the adults!!!

Hollandaise sauce (recipe follows) or you can use the premade sauce.

You will need a slotted spoon, and a small cup with handle to drop the eggs into the water.


If cooking for a crowd, it is best to be prepared to have it all thrown together as you are cooking.  Start by toasting and buttering 1 English muffin per plate. Have the ham ready to plate as well.

Start the pan of water boiling, once boiling turn down a bit and keep at a boil. Add salt

Start the hollandaise sauce while waiting for the water to boil.

1 cup melted butter

4 egg yolks

2 Tbsp lemon juice (the juice from 1 small lemon)

1 Tbsp cold water

Kosher salt, to taste

Cayenne pepper (or a dash of Tabasco sauce), to taste

Prepare the sauce first or while the water is boiling for the eggs.

Heat a small pot of water over med high heat.

Combine the egg yolks and the cold water in a glass or stainless steel bowl (not aluminum) whisk for a minute or two, until the mixture is light and foamy. Whisk in a couple of drops of lemon juice, too.

The water in the saucepan should have begun to simmer. Set the bowl directly atop the saucepan of simmering water. The water itself should not come in contact with the bottom of the bowl. Whisk the eggs for a minute or two, until they’re slightly thickened.

Remove the bowl from the heat and begin adding the melted butter slowly at first, a few drops at a time, while whisking constantly. If you add it too quickly, it will break down.

Continue beating in the melted butter. As the sauce thickens, you can gradually increase the rate at which you add it, but at first, slower is better.

After you’ve added all the butter, whisk in the remaining lemon juice and season to taste with Kosher salt and cayenne pepper (or a dash of Tabasco sauce). The finished hollandaise sauce will have a smooth, firm consistency. If it’s too thick, you can adjust the consistency by whisking in a few drops of warm water. put into small panand keep warm on low, stir occasionally (sorry no pics it is hard to take while creating this)


Back to our pan of boiling water, crack and egg into a cup with a handle, I use a measuring cup and slowly drop into the water. You can add about 4 at a time.

IMG_4709 IMG_4710 IMG_4711 IMG_4712

Watch them for a minute or so as soon as the top of the top of the egg starts to turn white they are ready to be removed.


(They will continue cooking once removed but you want the yolk runny)! Place a ham piece on the English muffin, top with the egg, drizzle sauce and serve with sausage patty/link and drink.  A wonderful and easy breakfast for all!


Bon Appétit



Once you have mastered a technique, you barely have to look at a recipe again.

Julia Child



4 Comments Add yours

  1. weckeman says:

    This looks delicious! Thanks for following my blog.


    1. It is and your welcome!


  2. Teresa says:

    Thank you for linking my post on Bearnaise sauce. Appreciate the shout out!


    1. Your welcome. Happy new year! Sry for additional posts partying Not a good time for replies! Have a great new year!


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