Sunrise Chaffle Benedict
package (12 ounces) JOHNSONVILLE® Original Recipe Breakfast Sausage Patties
cups shredded Cheddar cheese
cup almond flour
cup chives, to garnish
tablespoons lemon juice
cup melted butter
Pinch white pepper
Cook sausage according to package directions; set aside and keep warm.
Preheat waffle maker.
In a bowl, whisk together 2 eggs; add cheese and almond flour.
Spray waffle maker with non-stick cooking spray and pour chaffle batter on top of waffle maker; close. Cook 3-4 minutes; remove and repeat for additional chaffles.
To make Hollandaise sauce, fill bottom of double boiler part-way with water. Make sure water does not touch the bottom of bowl; bring water to a gentle simmer on stovetop.
In top of double boiler, whisk together the egg yolks, lemon juice, water and pepper.
Slowly add melted butter to egg yolk mixture while whisking; if sauce become too thick add a splash of water.
Add salt; continue whisking until fully incorporated. Remove from heat and cover with lid to keep sauce warm.
Top prepared chaffle with sausage and poached egg; drizzle with sauce.
To garnish, sprinkle with chives.