Eggs Benny Rosemary Brunch


  1. Saute onion and vinegar in skillet over medium low until tender. Hold warm.
  2. Cook sausage in a skillet until hot and lightly browned.
  3. Meanwhile, prepare rosemary fries according to package directions.
  4. For each serving; place 8 oz. of Kitchen Craft™ Rosemary Julienne 3/16” Fries on a warm plate, top with 2 oz. of sausage, 1-1/2 oz. of sauted onions, 2 eggs and 2 fl. oz. of hollandaise sauce. Finish with 3 fried sage leaves.


  • 7 Links Chicken Apple Sausage, Cooked and Half-Moon Sliced
  • 3 Cup hollandaise sauce
  • 20 Nature's Best Dairy® Egg(s)
  • 2 Cups Peak Fresh Produce® Onion(s), Diced
  • 30 Leaves Peak Fresh Produce® Sage, Fried Crisp
  • 1/4 Cup Piancone® Vinegar, Balsamic
  • 1 Bag Simplot® Kitchen Craft™: Rosemary Julienne Cut 3/16", 6/5lb