Directions

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.