Name: Smoky Sausage Breakfast Sandwich with Quick Hollandaise
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter, divided; 3 large egg yolks; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/4 tsp salt; 1/8 tsp cayenne pepper; 4 oz smoked pork sausage patties; 4 large eggs; 2 tbsp whole milk; 1 oz sharp cheddar cheese, sliced; 1 oz gruyere cheese, sliced; 2 buttermilk biscuits, split and warm; 1 cup fresh arugula; 1 medium ripe tomato, sliced; 1/4 tsp black pepper

Steps

Melt 2 tbsp of the butter in a heavy-bottomed saucepan over medium-low heat (do not let it brown). 2 min
Whisk the egg yolks (3) in a small bowl until pale, about 1 minute. 1 min
Slowly drizzle the warm melted butter into the whisked yolks while whisking constantly, then whisk in the lemon juice (1 tbsp), Dijon mustard (1 tsp), salt (1/4 tsp), and cayenne pepper (1/8 tsp); set hollandaise aside off heat. 2 min
Heat a large skillet over medium-high heat; cook the sausage patties (4 oz total) until browned and crispy on both sides, about 6 minutes total, then transfer to a paper towel-lined plate. 6 min
In the same skillet (no need to clean), whisk together the large eggs (4) and whole milk (2 tbsp), then pour into the skillet and cook over medium heat, stirring gently with a spatula until soft curds form, about 3 minutes; season with black pepper (1/4 tsp) and remove from heat. 3 min
Place the warm split buttermilk biscuits on a work surface and layer the bottom halves with the scrambled eggs, then top each with a sausage patty, a slice of sharp cheddar cheese (1 oz total), and a slice of gruyere cheese (1 oz total). 1 min
Divide the fresh arugula (1 cup) and tomato slices (1 medium tomato) between the two sandwiches, stacking on top of the cheese. 1 min
Drizzle the hollandaise sauce evenly over both sandwiches and top with the biscuit tops; serve immediately. 1 min

Chef's notes

To make hollandaise easier, keep the butter below 170°F to prevent curdling; if it breaks, whisk 1 tsp ice water into a fresh egg yolk in a clean bowl, then slowly whisk in the broken hollandaise. Use store-bought buttermilk biscuits (from the bakery or frozen section) to stay within the 20-minute target. For a gluten-free version, swap regular buttermilk biscuits with Caulipower or Simple Mills biscuits. Scramble the eggs to just-set texture; they will continue to cook gently from residual heat. Tomato can be prepped while sausage cooks. Our version: adds gruyere cheese alongside sharp cheddar for a richer, more complex flavor.

Source: Chef Rocky

Smoky Sausage Breakfast Sandwich with Quick Hollandaise

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