Full disclosure. Kris is the brains and the cook behind this recipe for Sweet Potato Turkey Sausage Eggs Benedict. My contribution was the hollandaise sauce. Well, and I took the pictures and am writing the post too. But no pictures and no post without a recipe, so Kris gets the majority of the credit for this one. And I have to say that this breakfast creation is AMAZING!
As you may know, I was asked by Switch Circle to be part of Jennie-O’s food blogger team. I don’t get any compensation for the posts; they just send me a turkey product every few months. And this time it was the all natural turkey sausage. I have to admit that I was having a hard time coming up with a recipe. I had breakfast casserole on my mind and just couldn’t get past it. Like a case of writer’s-block, but for food…a food-block. I opted not to go for a breakfast casserole because there are already so many breakfast casserole recipes out there and Jennie-O has quite a few in the recipe section on their site as well. So Kris came up with the twist on Eggs Benedict.
Honestly, I had never made Eggs Benedict before this post. And I didn’t even make it all myself…. I’ve had Eggs Benedict at restaurants but for most of my life avoided it because of the hollandaise sauce. Oh my gosh, I didn’t realize how incredibly delicious hollandaise sauce is! And easy to make! It’s almost like I feel overly indulgent and guilty eating it, but hollandaise sauce is what makes Eggs Benedict, Eggs Benedict. And using The Kitchn’s recipe to make it in the blender is pure genius. I definitely got lucky that making the hollandaise is all Kris wanted me to do for this recipe.
Making perfect, photo-worthy poached eggs is quite the task. Let’s just say it’s a good thing that eggs are cheap. The key to poaching eggs is to have the right pan and to have the water at just past the boiling point. Kris cracked the eggs into a small bowl or ramekin first and then gently slid the egg into the boiling water. He got good enough at making poached eggs that he was able to cook four at a time!
The Jennie-O turkey sausage is amazing. I love the seasonings, and you’d never know it was turkey and not pork. It paired wonderfully with the sweet potato, poached egg, and hollandaise sauce. For the sweet potato rounds, Kris first peeled and then sliced the sweet potato into quarter inch rounds with a mandolin. You could easily slice the sweet potato with a knife though. Then he pan-fried the rounds in a skillet with olive oil, working in batches. The sweet potato rounds cook surprisingly quickly and get a nice crisp edge.
Finally, to put the whole dish together, layer the turkey sausage, then the sweet potato rounds, top with a poached eggs, and drizzle generously with hollandaise sauce. Garnish with green onions to complete the meal. And you’ll have breakfast or brunch perfection. Enjoy!
- 2 medium sweet potatoes peeled and sliced into 1/4 inch thick rounds
- 3 tbsp Olive oil
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 eggs
- 1/2 tbsp white vinegar
- 1 pound of Jennie-O turkey sausage
- 2 egg yolks
- 2 sticks 1 cup of butter
- 1 tbsp lemon juice
- 1/4 tsp salt
- Green onions sliced, for garnish
Form turkey sausage into six patties (you'll have two leftover).
Cook sausage patties in skillet over medium heat until cooked through, about 5-6 minutes per side.
Once sausage patties are cooked, remove from skillet and set aside. You can keep them warm in the oven at 170 degrees.
Place sweet potato rounds in a large bowl with 2 tbsp olive oil, salt, pepper, and garlic powder. Toss to coat.
Place 1 tbsp olive oil in skillet over medium to medium-high heat.
Arrange sweet potato rounds in a single layer in skillet. Let the sweet potato rounds cook, undisturbed, for 3-4 minutes per side, until crispy. Cook sweet potato rounds in batches. Set aside or keep warm in the oven.
Next, melt 2 sticks of butter to prepare hollandaise sauce. Can be done in the microwave or oven in an oven/microwave safe dish.
To make the poached eggs, fill a 12-inch straight-sided skillet with 2 1/2 inches of water. Add 1/2 tbsp vinegar to water. Heat water over medium to medium-high heat. Crack eggs into ramekins or small bowls. Bring water to a gentle boil. The bubbles should be breaking the surface. Then gently slide eggs into the boiling water. Leave the eggs undisturbed for one minute, then you can slide a spatula under the eggs to make sure they are not sticking to the pan. Let eggs cook for an additional 2-3 minutes. Total cook time for the eggs is 3-4 minutes, depending on how runny you like your eggs. When eggs are done, using a slotted spoon, gently remove them from the pan and set on a plate.
To make the hollandaise sauce, place 2 eggs yolks, 1 tbsp lemon juice, and 1/4 tsp salt in a blender and pulse to combine. Then, while the blender is running, slowly drizzle in the melted butter. (Note: you will have extra hollandaise sauce).
For the assembly of the eggs Benedict, first layer the sausage patty, then the sweet potato rounds, next the poached egg, and finally top with hollandaise sauce. Garnish with green onions.