FIRST STEP: MAKE THE HOLLANDAISE SAUCE

1. Prepare a Double Boiler: Fill a medium saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water. This will serve as your double boiler.
2. Whisk the Egg Yolks: In the bowl, whisk together the egg yolks and lemon juice until the mixture becomes pale and slightly thickened. This should take about 2-3 minutes of vigorous whisking.
3. Add Butter Slowly: Gradually pour the melted butter into the egg yolk mixture, a little at a time, whisking constantly. The mixture should begin to thicken and emulsify. Continue adding the butter slowly until it’s fully incorporated.
4. Season the Sauce: Once the sauce is thick and creamy, season it with salt, pepper, and Dijon mustard. Stir well and set aside. Keep the sauce warm by leaving it over the double boiler or in a thermos to retain the heat.

SECOND STEP: POACH THE EGGS

1. Prepare the Poaching Water: In a large saucepan or deep skillet, fill it with about 3-4 inches of water. Add the vinegar to the water and bring it to a gentle simmer over medium heat. The vinegar will help the egg whites coagulate quickly, ensuring neat poaching.
2. Poach the Eggs: Crack each egg into a small bowl or cup. Gently slide the eggs into the simmering water, one at a time. Poach the eggs for 3-4 minutes, or until the whites are set, but the yolk remains soft and runny. Use a slotted spoon to carefully remove each egg from the water and set it aside on a plate lined with paper towels.
3. Keep the Eggs Warm: If you’re poaching multiple eggs, you can keep them warm by placing them in a bowl of warm water (about 140°F or 60°C) until you’re ready to assemble the dish.

THIRD STEP: TOAST THE ENGLISH MUFFINS AND COOK THE SAUSAGES

1. Toast the Muffins: While the eggs are poaching, slice the Halal English muffins in half and toast them until golden brown. You can toast them in a toaster, oven, or on a skillet.
2. Cook the Sausages: Heat a large skillet over medium heat and cook the Halal turkey or chicken sausages according to package instructions until they are browned and cooked through. Once cooked, slice the sausages into rounds to place on top of the muffins.

FOURTH STEP: ASSEMBLE THE EGGS BENEDICT

1. Layer the Muffins: Place the toasted English muffin halves on a serving plate. Top each muffin half with one slice of cooked sausage.
2. Add the Poached Eggs: Carefully place one poached egg on top of each sausage-topped muffin half.
3. Pour the Hollandaise Sauce: Generously spoon the warm hollandaise sauce over the poached eggs, ensuring that the sauce drips down to cover the muffin base as well.
4. Garnish and Serve: Garnish with freshly chopped parsley or chives for a burst of color and freshness. Optionally, you can also top with smoked salmon or avocado slices for an added touch of luxury.
5. Serve Immediately: Eggs Benedict is best enjoyed immediately while the eggs are warm and the sauce is creamy. Pair with a side salad or some fresh fruit for a complete meal.