Chicken Sausage Eggs Benedict

• 4 eggs
• 2 whole wheat english muffins cut in half
• 8 chicken sausage links First Fresh
• 1 avocado sliced
• fresh dill chopped
• 1 teaspoon white vinegar
• 1/2 cup light mayonnaise
• 1/2 cup light sour cream
• 1 1/2 teaspoons mustard
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill
• 1 pinch salt /pepper

1. Brown First Fresh Chicken Sausage in a skillet over medium high heat.
2. To poach eggs: bring 1 quart of water to a gentle, steady simmer; add white vinegar. Crack each egg into a small bowl or ramekin. Gently swirl water to help the egg white stick to the yolk. Then carefully tip the eggs, one at a time, into the simmering water. Cook for approximately 3 minutes, then carefully remove with a slotted spoon.
3. Split and toast English muffins. Top each with two links of First Fresh chicken sausage, avocado slices and a poached egg. Drizzle with mock-hollandaise* sauce and sprinkle with additional dill. Serve immediately.
4. *To make mock hollandaise sauce: Add light mayonnaise, light sour cream, mustard, lemon juice, fresh dill, salt and pepper to a food processor. Pulse until blended and consistency is smooth.

eggs, whole wheat english muffins, chicken sausage, avocado, dill, white vinegar, light mayonnaise, light sour cream, mustard, lemon juice, fresh dill, salt pepper

Taken from www.yummly.com/recipe/Chicken-Sausage-Eggs-Benedict-1576444 (may not work)