3 egg yolks

1/4 tsp kosher salt

1/2 Tbsp lemon juice

1/2 Tbsp white wine

Small pinch cayenne pepper

1/2 cups unsalted butter


  1. Melt butter and heat to 130 degrees.
  2. Place first five ingredients in blender
  3. Turn on blender and slowly drizzle butter into egg mixture until combined. This step should take at least 30 seconds.
  4. Serve immediately or store in a 6th pan in a bath of tepid water to keep from solidifying.

Sausage Gravy

1 Pounds ground breakfast sausage
1/2 Cup Soybean Oil
1 Cups Flour
3 Cups Chicken Stock
3/4 Tablespoons Chicken Base
2 Cups Milk
1 Quart Half and Half
2 Tablespoons Sage
1/2 Tablespoon Table Grind Pepper
1 Tablespoon Kosher Salt
3/4 Tablespoon Crushed Red Pepper
1 Tablespoon Onion Powder

1. Heat oil in sauce pot over medium heat
2. Add sausage and cook breaking up into desired size as you cook
3. Add flour to form roux cook for five minutes
4. Add chicken stock and seasonings cook for 5 minutes
5. Add milk and half and half then cook for 10-15 minutes to desired thickness

Spinbacado Eggs Benedict

1 English muffin toasted
1.5 oz wilted spinach
2 pcs. Bento’s bacon
1/4 avocado sliced into 4 slices
1 oz hollandaise sauce
On each half of toasted English muffin:
- 3 /4 oz wilted spinach
- 1 pcs. Of Benton’s bacon broken in half, placed side by side
- 2 slivers of avocado
- egg
- 1 /2 oz of hollandaise

To wilt spinach heat ½ teaspoon oil in saute pan add a pinch of chopped garlic and the 1 cup fresh spinach and season with salt and pepper remove from pan just before all the leaves looked cooked