Tower of Omelets Florentine, Sausages and Hollandaise Sauce
For brunch, eggs are a must! Why not present them with style, like in a restaurant? Here’s a tasty idea for presenting your eggs and sausages in style.
- Prep time: 10 min
- Cook time: 20 min
Nutritional Information
Ingredients
- 2 tbsp / 30 ml
- Finely chopped chives
- 1/2 tsp / 3 ml
- Salt and pepper
- Juice from half a lemon
- 2
- Egg yolks
- 1/2 pound / 225 g
- Cold butter
- Hollandaise sauce:
- 2
- Italian breakfast sausages, diced, pre-cooked
- 3
- EGG Bakes! Egg Patties (there are 4 in a package)
- 1 cup
- Baby spinach (raw)
Directions
FOR THE HOLLANDAISE SAUCE: Place all the ingredients in a heavy-bottomed saucepan. Cook on medium heat. Continuously stir with a whisk (do not allow to boil). Add the chives. Adjust the seasoning. Set aside.
FOR THE MAIN DISH: Heat up the egg patties as indicated on the packaging. In a non-stick pan, heat up the Italian sausages for 5 to 8 minutes. Set aside.
BUILDING THE TOWER ON THE PLATE: Place the raw baby spinach at the bottom of the plate. Set down 1 egg patty. Stack 1 sausage on top. Repeat. Set down 1 more egg patty. Stack 1 more sausage on top. Then finish with the last egg patty. Top with hollandaise sauce. Garnish with fresh chives.
EGG Bakes! Egg Patties
Fluffy and light, the perfect addition to any breakfast sandwich.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.