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Eggs Benny Rosemary Brunch

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.
Products used in this recipe