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- Dish type
This is a delicious twist on the classic eggs benedict, with a delicious Mornay sauce that's simple to make. Perfect for an impressive brunch!
9 people made this
- 2 tablespoons butter
- 2 tablespoons plain flour
- 250ml milk
- 4 tablespoons grated Parmesan cheese
- 1 dash hot pepper sauce
- salt and black pepper to taste
- 4 large savoury scones, halved
- 4 tablespoons vegetable oil
- 225g smoked sausage, halved then cut into 5cm pieces
- 8 eggs
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.
- Meanwhile, warm the scones in an oven or microwave, and cover to keep warm. Heat the vegetable oil in a large frying pan over medium heat. Place the smoked sausage pieces into the frying pan cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
- To assemble, place two scone halves onto each plate, cut-side-up. Divide the smoked sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.
Instead of scones, you can substitute toast, muffins or even bagels.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
I've tried this a couple of times now and love it, it has quickly become my sunday favourite, I even fed it to a couple of fussy eaters who finished and wanted another helping.-28 Oct 2015
I made the sauce described in this recipe this weekend to eat over an andoille hash with poached eggs. While the sauce was easy and smooth, it was a little bland. I put a lot more than a dash of hot sauce and it still needed a little something else.-13 Sep 2010
I made the recipe and added the photo. I was forced to crop it so - - I will say this: There's a lot of variables to this dish. Basically, the sausage, cheese and hot sauce. I made it exactly as the recipe called for w/good Parmesan (Not in a can), butcher shop sausage & Crystal Hot Sauce (2 Tbl). It was pretty good. Not, "Knock Your Socks Off Good" but not bad. The only think I varied was the eggs. I like mine lookin' atcha.-15 May 2010