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!
Instead of scones, you can substitute toast, muffins or even bagels.
I've tried this a couple of times now and love it, it has quickly become my sunday favourite, I even fed it to a couple of fussy eaters who finished and wanted another helping. - 28 Oct 2015
I made the sauce described in this recipe this weekend to eat over an andoille hash with poached eggs. While the sauce was easy and smooth, it was a little bland. I put a lot more than a dash of hot sauce and it still needed a little something else. - 13 Sep 2010 (Review from Allrecipes US | Canada)
I made the recipe and added the photo. I was forced to crop it so - - I will say this: There's a lot of variables to this dish. Basically, the sausage, cheese and hot sauce. I made it exactly as the recipe called for w/good Parmesan (Not in a can), butcher shop sausage & Crystal Hot Sauce (2 Tbl). It was pretty good. Not, "Knock Your Socks Off Good" but not bad. The only think I varied was the eggs. I like mine lookin' atcha. - 15 May 2010 (Review from Allrecipes US | Canada)