Products used in this recipe
Eggs Benny Rosemary Brunch
Yield: 10 Servings (17 1/2 oz.)
Yield: 10 Servings (17 1/2 oz.)
Think "elevated pub fare", this version is a new and different take on a well-loved brunch offering.
| Ingredient | Weight | Measure |
|---|---|---|
| Onion, diced | 16 oz. | |
| Balsamic vinegar | 2 fl. oz. | |
| Chicken-apple sausages, halved lengthwise and sliced | 20 oz. | |
| Black pepper, coarse ground | 6 Tbsp. | |
| Rosemary, dried, crushed | 3 1/2 Tbsp. | |
| Garlic powder | 3 Tbsp. | |
| Simplot Conquest® Fries: Clear Coated Julienne Cut Fries 3/16" | 5 lb. | |
| Eggs, poached | 20 each | |
| Hollandaise sauce, prepared | 24 fl. oz. | |
| Sage leaves, fried crisp | 30 leaves |
Preparation Instructions:
- Step 1
- Sauté onion and vinegar in a skillet over medium-low heat until tender. Hold warm. Cook sausage in same skillet until hot and lightly browned.
- Step 2
- Whisk together in small bowl; black pepper, rosemary and garlic powder. Prepare 8 oz. fries according to package instructions and place in large bowl. Sprinkle hot fries with 1 1/4 tsp. of spice mixture and toss to coat.
- Step 3
- For each serving; place seasoned fries on a warm plate, top with 2 oz. of sausage, 1 1/2 oz. of sautéed onions, 2 eggs and 2 fl. oz. of hollandaise sauce. Finish with 3 fried sage leaves.
