ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Belle Meade Specials


12 servings


  • 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.

Oxmoor House Homestyle Recipes