The Sunnyvale Benedict

  • Servings 1
  • Prep Time
  • Total Time
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Serve The Sunnyvale Benedict as an indulgent breakfast or brunch option. With a crispy tostada, rich and spicy hollandaise sauce, and savory turkey breakfast sausage, this combination of flavors and textures is a must-have for your morning menu.
The Sunnyvale Benedict


Yields 3 benedicts
5 ea. Turkey Breakfast Sausage Patties, grilled/hot (cut in half—3 halves per portion)
3 Tostadas (4-inch diameter)
6 slices Fresh avocado (2 slices per portion)
3 ea. Hard-cooked medium eggs, sliced (1 egg per portion)
6 oz. Spicy Hollandaise (2 oz. per portion)
3 tbsp. Thin, bias-cut green onions (1 tbsp. per portion)
1 tbsp. Pico de gallo
Spicy Hollandaise
Yields 4-5 portions
8 oz. Butter, unsalted
½ cup Water, boiling
1 tsp. Chili powder
½ tsp. Salt
2 tsp. Cholula sauce
4 ea. Egg yolks, large
2½ tbsp. Fresh lime juice
½ tsp. Black pepper
1 to 2 ea. Jalapeños, chopped
¼ cup Cilantro leaves


  1. Arrange the tostadas on a platter.
  2. Shingle 3 halves of sausage patties on each tostada.
  3. Arrange 2 slices of avocado over each portion of sausage patties.
  4. Place the sliced egg on the avocado slices.
  5. Top with Spicy Hollandaise and garnish with a sprinkle of bias-cut green onions.
  6. Top with pico de gallo.

To prepare the Spicy Hollandaise:

  1. In a small saucepan, melt the butter and hold it very hot (butter must be heated just prior to adding it to the blender).
  2. Combine water, chili powder, salt and Cholula sauce and bring to a boil. Do not evaporate too much—1/2 cup of liquid must be maintained.
  3. Combine the egg yolks and lime juice in a blender and blend for 2 seconds. With the blender on, slowly add the seasoned boiling water.
  4. Slowly add the hot, melted butter to the blending egg yolks and hot water.
  5. Add the black pepper and adjust the salt.
  6. Add the chopped jalapeños and chopped cilantro and blend for 3 seconds.
  7. Hold in a double boiler over low to medium heat.
  8. Serve.


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