Spicy Umami Breakfast Sausage Scramble with Gochujang Hollandaise

Instructions

1. 1

   Remove sausage from casings and break into small pieces. Cook in a frying pan over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain excess fat and set aside.

   ~10 min
2. 2

   Add fresh spinach to the same frying pan with the sausage drippings (or a little oil if needed). Cook, stirring, until wilted. Add the cooked sausage back to the pan and stir to combine. Season with salt, black pepper, and garlic powder. Keep warm.

   ~5 min
3. 3

   In a medium bowl, whisk the eggs with a pinch of salt and pepper.

   ~2 min
4. 4

   Prepare the Gochujang Hollandaise: Melt 2 tablespoons of butter in a small saucepan over low heat. Whisk in the gochujang and lemon juice until combined. Set aside.

   ~3 min
5. 5

   In a separate medium saucepan, melt the remaining 95g of butter over low heat until it just begins to foam.

   ~3 min
6. 6

   Place the whisked eggs in a heatproof bowl that fits snugly over the saucepan of simmering water (ensure the water doesn't touch the bottom of the bowl). Slowly whisk in the melted butter in a thin, steady stream, whisking constantly until the sauce thickens and becomes emulsified. This should take about 5-7 minutes. Be careful not to scramble the eggs.

   ~7 min
7. 7

   Once the hollandaise is thick, whisk in the prepared gochujang mixture. Taste and adjust seasoning if needed. The sauce should be glossy and smooth.

   ~2 min
8. 8

   To serve, divide the sausage and spinach scramble between two plates. Generously spoon the gochujang hollandaise sauce over the top.