Festive Benedict Sandwich

This sandwich is a labour of love but wow is it worth it. Loaded with a sausage stuffing patty, crispy Brussels sprouts, a perfectly poached egg and a delicious brown butter hollandaise, it’s the perfect thing to serve for a festive brunch.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 200g Brussels sprouts, trimmed and halved lengthways
  • olive oil
  • 400g good-quality sausage meat
  • ½ small onion, grated
  • 1 tbsp fresh sage, finely chopped
  • 300g unsalted butter
  • 4 large egg yolks
  • 1 tbsp white vinegar white
  • 8 thick slices of bread


  1. Place a large cast iron or heavy gauge roasting tin in the oven and preheat your oven to 220°C / 200°C fan.
  2. Place the brussels sprouts in a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat.
  3. Working quickly, take the roasting tin out of the oven and place the brussels cut-side-down in a single layer. Roast for 15 minutes, or until browned on both sides. Set aside.
  4. Place the sausage meat, onion and sage in a large mixing bowl. Season with salt and pepper and mix with your hands until well-incorporated, then divide the mixture into 4 balls.
  5. Heat a large cast iron pan over medium- high heat. Add a splash of vegetable oil and two of the stuffing balls. Top each ball with a square of greaseproof paper and press down with something heavy to flatten. Cook until nicely browned then flip and cook until browned and cooked through. Repeat with the other stuffing balls.
  6. Melt the butter over medium heat. It will bubble for a few minutes. As the bubbles die down, the milk solids will sink to the bottom and turn brown as they caramelise. Once the butter smells nice and nutty and has changed from pale yellow to brown, sieve it into a measuring jug and keep warm.
  7. Place the egg yolks, vinegar and a good pinch of salt in a heatproof bowl that will fit over a small saucepan. Whisk for a few minutes, then set the bowl over a pan of barely simmering water and whisk until thick and pale, 3 to 5 minutes.
  8. Remove the bowl from the heat and slowly whisk in the browned butter until it’s all incorporated and you’re left with a creamy hollandaise. If it gets too thick, add a splash of water. Season with salt and pepper, to taste, and keep warm until ready to use.
  9. Bring a large saucepan of water to the boil and add an optional splash of white wine vinegar. Reduce the heat to a gentle simmer then stir to create a whirlpool and gently add the eggs. Cook for 2 to 3 minutes then remove with a slotted spoon.
  10. Finally, Toast your bread.
  11. To assemble, get a layer of roasted brussels sprouts onto the toasted bread then top with a stuffing patty, poached egg and lots and lots of brown butter hollandaise. Finish with the top bun then tuck in and enjoy.

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