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Belle Meade Specials

Yield

12 servings

Ingredients

  • 2 pounds bulk pork sausage
  • 1/4 cup plus 1 tablespoon water
  • 12 poached eggs
  • Béarnaise Sauce
  • Fresh parsley sprigs
  • Béarnaise Sauce

How to Make It

  1. Shape sausage into 12 large patties. Place patties in a large, cool skillet; add water. Cover and cook over medium heat 5 minutes. Turn patties; continue cooking, uncovered, until browned. Drain well.

  2. Place sausage patties on a large serving platter. Top each with a poached egg; cover with Béarnaise Sauce. Garnish with fresh parsley sprigs.

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