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EGGS AND SAUSAGE a la Laguna Beach
1 lb. bulk breakfast sausage, made into 8 patties
1 cup thinly sliced onion
1 jalapeno pepper, finely minced
1 large red bell pepper, cut into thin strips
4 English muffins, split and toasted
8 slices tomato
8 eggs, poached
Cheese Hollandaise sauce:
4 egg yolks
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup butter, melted
1/2 cup shredded Monterey cheese
1 jar 4-oz. diced pimientos, drained
In a large skillet fry sausage patties until well browned and cooked
through. Remove and keep warm. Pour off fat and in same skillet
sauté
onion, jalapeno and red pepper strips until softened, about 5 minutes.
Prepare hollandaise in a blender; combine the egg yolks, salt and lemon
juice. With blender running, gradually add butter until well combined.
Pour into a small saucepan and stir in the cheese until melted. Add
pimiento to sauce. To serve, place one sausage patty on each muffin
half. Top with pepper mixture, a tomato slice and a poached egg. Top
each with about 2 tablespoons hollandaise. Serves four.
Absolutely delicious, a real treat!
   
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