Southern Eggs Benedict

Name: Southern Eggs Benedict
Ingredients: 1 Baked biscuit; 2 Eggs; 4 Egg yolks; ½c Melted butter; ¼c Fresh saugage; 2Tbsp Vinegar; 1Tbsp Lemon juice; 2oz Bravado Spice Arbol Chili &amp; Garlic Hot Sauce; Salt &amp; pepper to taste

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Ingredients

1 Baked biscuit
2 Eggs
4 Egg yolks
½c Melted butter
¼c Fresh saugage
2Tbsp Vinegar
1Tbsp Lemon juice
2oz Bravado Spice Arbol Chili & Garlic Hot Sauce
Salt & pepper to taste

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Directions

Bake biscuit and halve.
Form sausage patties a bit wider than the biscuit halves and cook until completely cooked.
To poach eggs, fill a sauce pot about 2/3 full of water, add 2 tablespoons of vinegar, and a pinch of salt. Bring to boil.
Carefully swirl the boiling water and then carefully drop an egg in the middle. Let it cook for about 1 minute. Remove with a slotted spoon. Repeat with both eggs.
To make the hollandaise, add yolks to a food processor. While pulsing, slowling add lemon juice, pinch of salt, melted butter, then Bravado Spice Arbol Chili & Garlic Hot Sauce until thickened.
Stack saugage patties on biscuit halves, then the poached egg, top with hollandaise, (optional) chives, and Bravado Spice Arbol Chili & Garlic Hot Sauce.
Serve immediately.

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