Andouille Eggs Benedict

Yield: 2 Servings

Ingredients

• 2 links of Richard's Premium Andouille Smoked Sausage
• 2 egg yolks
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1/3 tsp cayenne pepper
• 1/2 cup (1 stick) butter
• 2 English muffins, halved
• 4 eggs
• Salt and pepper, to taste
• 1 Tbsp fresh chopped chives, for garnish

Directions

1. Add egg yolks, lemon juice, salt, paprika, and cayenne to a tall, narrow cup that fits the head of an immersion blender. (*Note: you could also make this hollandaise in a regular blender if you don’t have an immersion blender.)
2. Melt butter in a saucepan, or in the microwave, until a thermometer registers the butter temperature at at least 200° F.
3. Begin blending the egg mixture with the immersion blender. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.