Every Christmas we have a Brunch Buffet with a variety of morning foods to appease all appetites. We have affectionately termed it “Meatfest”. Every year we seem to have leftover pancake batter and sausages. I also have leftover guests that I get up the next morning to make a smaller breakfast for.
One year I decided to get creative and see if I could repurpose the leftovers. I came up with this version of Eggs Benedict and it has become a Morning after favorite. A pancake base stacked with wilted greens, breakfast sausages, a poached egg, and a creamy hollandaise sauce. I think I just figured out how I keep gaining more overnight guests each year. 😉
In a medium bowl mix 1 cup flour, 1½ teaspoon baking powder, 3 tablespoons sugar, and 1/4 teaspoon salt. In a separate bowl. Slightly beat 1 egg, 1 tablespoon melted butter, and 2/3 cup milk. Add to the flour mixture. Mix just until liquid ingredients are incorporated into the dry. The batter will be lumpy. Spoon batter onto a hot griddle cook until batter bubbles. Flip and cook the other side. When done you should have 6 golden pancakes. Wrap in foil and place in a warming oven. (A oven set at the lowest setting, 170°F.)
Breakfast Sausage Links:
While the pancakes are cooking, fry 12 breakfast sausage links according to package instructions simultaneously rolling and flipping to brown and sizzle.
Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cloves minced garlic and sauté for 1 minute. Add 3 cups baby spinach, kale, or broccoli rabe and cook, tossing, until wilted. this will take 1 – 7 minutes depending on the greens you use. Spinach cooks up rather quickly, 1 minute. Broccoli rabe can take up to 3 – 5 minutes while kale takes the longest, up to 7 minutes. Remove from heat and cover until ready to use.
Melt 1 stick of salted cream butter in a small saucepan and set aside to cool. In a double boiler or a stainless mixing bowl inserted over a pan of simmering water, whisk 3 egg yolks with 1 tablespoon white wine, whisking vigorously, until mixture thickens. This will happen quite suddenly so have all of the following ingredients set out and ready to be added. Stir in some freshly squeezed lemon juice, a few dashes of Tabasco red pepper sauce, 1/2 teaspoon celery salt, and a dash of cayenne pepper. Slowly incorporate the butter in a thin stream while whisking rapidly. Keep warm over the double boiler, whisking occasionally.
Hint: I’m not a fan of too much lemon. I want only a hint of flavor, but really do not want to taste the lemon. Therefore, I cut the lemons in quarters and add the juice one quarter at a time tasting the sauce after each addition. This will ensure you do not add too much.
Fill a saucepan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a low simmer. Crack 6 eggs into 6 custard cups or small bowls then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4 – 6 minutes, depending on how you like your eggs.
Hint: Honestly, with all my cooking experience I still have a hard time with poached eggs. The trick is the water temp and placing them in the water.
On a serving plate lay down a pancake, spoon some wilted spinach on top, split 2 sausages lengthwise and lay cut side down on spinach, carefully spoon a poached egg over sausage followed by the hollandaise sauce. Garnish with sweet pea greens, if desired. Hope you like it!– Ella💙