It’s a meal fit for a king — your dad.
4 cheddar smoked sausages, halved lengthwise then halved again
30 ml (2 tbsp) white vinegar
4 bagels, halved
1 bunch chives, finely chopped
250 ml (1 cup) Hollandaise Sauce (recipe follows)
In a large cast-iron skillet, cook sliced sausages on medium-high heat until golden and crispy. Set aside on paper towels and keep warm.
In a medium pan, bring 1 l (4 cups) water to a slow boil and add vinegar.
Gently break 1 egg into a small dish. Whisk water in a clockwise motion and gently drop in egg. Cook for 3 minutes, then carefully remove to avoid piercing yolk and place on a paper towel. Keep warm while repeating with remaining eggs.
Meanwhile, prepare hollandaise sauce.
To assemble: Toast bagels. Using half of the hollandaise sauce, spread over each bagel half, then top with a piece of sausage and a poached egg. Spoon remaining hollandaise over top and sprinkle with chives. Serve immediately.
Makes 4 servings.
75 ml (5 tbsp) unsalted butter
4 egg yolks
15 ml (1 tbsp) cider vinegar
Several drops hot sauce
Few drops Worcestershire sauce
Juice of 1 lemon
Salt and freshly ground pepper, to taste
In a small pot over medium heat, melt butter. Set aside and keep warm.
Meanwhile, in a medium stainless-steel or copper bowl, place egg yolks and vinegar. Place over a medium pot of gently simmering water and using a balloon whisk vigorously whip until mixture doubles in volume.
Remove from heat and secure bowl so you can continue whisking while slowly incorporating warm melted butter until sauce is thickened.
Add hot sauce, Worcestershire sauce and lemon juice. Season with salt and pepper.
Source: Fletcher’s Cheddar Obsession Sausages.