About this recipe:This is a delicious twist on the classic eggs benedict, with a delicious Mornay sauce that's simple to make. Perfect for an impressive brunch!
2 tablespoons butter
2 tablespoons plain flour
4 tablespoons grated Parmesan cheese
1 dash hot pepper sauce
salt and black pepper to taste
4 large savoury scones, halved
4 tablespoons vegetable oil
225g smoked sausage, halved then cut into 5cm pieces
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Method Prep:20min › Cook:15min › Ready in:35min
Melt the butter in a small saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk the milk into the flour mixture, and cook over low heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in the Parmesan cheese and hot sauce; season to taste with salt and pepper. Keep warm over low heat.
Meanwhile, warm the scones in an oven or microwave, and cover to keep warm. Heat the vegetable oil in a large frying pan over medium heat. Place the smoked sausage pieces into the frying pan cut-side-down. Cook until golden brown, then turn over and cook until browned on the skin side; remove and keep warm. Reduce the heat to medium-low. Crack four of the eggs into the hot pan, and cook until the egg whites have firmed about halfway through, about 1 minute. Gently flip the eggs over, and cook 10 to 20 seconds more until the other side has just firmed on the outside. Repeat with the remaining eggs.
To assemble, place two scone halves onto each plate, cut-side-up. Divide the smoked sausage among the biscuits, then top each biscuit with an egg. Finally, spoon some of the sauce over each egg and serve.
Instead of scones, you can substitute toast, muffins or even bagels.