Eggs Scot (A variation on Eggs Benedict)

Eggs ScotI first made this breakfast for my husband Scot’s birthday. I asked him what he would like for breakfast and he suggested this – Eggs Benedict but with hot patty sausage substituted for the ham. It is fantastic! Don’t be intimidated by the Hollandaise sauce. Make the vinegar liquid mix the night before to streamline things and just breathe. You do need to ensure that the bottom of the pan/bowl does not touch the simmering water while you are adding the butter and do it nice and easy. If you are really celebrating, a Bloody Mary goes nicely with this!


Hollandaise (you can halve this if only making for 2)

  • 1 tablespoon water
  • 1/4 cup white wine vinegar
  • 2 teaspoons lemon juice
  • 1 bay leaf
  • 2 green shallots/onions
  • 1 teaspoon black peppercorns
  • 3 egg yolks
  • 185g butter, melted


  • 4 eggs
  • 2 English muffins, toasted
  • 4 hot sausage patties, cooked

To make the Hollandaise: Simmer the water, vinegar, juice, bay leaf, shallots and peppercorns in pan until liquid is reduced to 2 tablespoons; strain and reserve liquid. cool. Combine egg yolks and vinegar mixture in a heatproof bowl over a pan of simmering water; do not allow the bowl to touch the water.Whisk mixture constantly until thickened. Add butter gradually in a thin stream, whicking constantly until mixture has thickened. If it is too thick, add a tablespoon of hot water to bring it to pouring consistency.

To assemble: Poach the eggs and drain on paper towel. Toast the muffins, top with sausage patty, then egg and pour Hollandaise over. Garnish with parsley or dill.



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