Products used in this recipe
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.
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.
