Eggs Benny Rosemary Brunch
Eggs Benny Rosemary Brunch
Directions
- Saute onion and vinegar in skillet over medium low until tender. Hold warm.
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Cook sausage in a skillet until hot and lightly browned.
- Meanwhile, prepare rosemary fries according to package directions.
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For each serving; place 8 oz. of Kitchen Craft™ Rosemary Julienne 3/16” Fries on a warm plate, top with 2 oz. of sausage, 1-1/2 oz. of sauted onions, 2 eggs and 2 fl. oz. of hollandaise sauce. Finish with 3 fried sage leaves.
Ingredients
- 7 Links Chicken Apple Sausage, Cooked and Half-Moon Sliced
- 3 Cup hollandaise sauce
- 20 Nature's Best Dairy® Egg(s)
- 2 Cups Peak Fresh Produce® Onion(s), Diced
- 30 Leaves Peak Fresh Produce® Sage, Fried Crisp
- 1/4 Cup Piancone® Vinegar, Balsamic
- 1 Bag Simplot® Kitchen Craft™: Rosemary Julienne Cut 3/16", 6/5lb
