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Keto Turkey Sausage Patties w Hollandaise and Cheddar Bacon Asparagus Bundles
How to Make It
Step 1
Make the asparagus bundles first for this recipe. Preheat an oven to 375 degrees and line a sheet tray with parchment paper. Start with approximately 2 asparagus stalks per bundle and cut the stalks in half. Each bundle should have 2 tops and 2 bottoms, or 4 pieces total. Slice the cheese into 2 rectangles per bundle, as pictured. For this recipe, you do not need to blanch or season the asparagus.
Step 2
Lay down a strip of bacon horizontally. Arrange the base of your asparagus bundle on the widest end of the bacon. Lay the 2 cheese slices on top of the asparagus. Wrap the loose bacon around the cheese and asparagus bundle, tucking the ends of the bacon to keep them from popping up during baking.
Step 3
Arrange each wrapped asparagus bundle on your sheet tray. Bake the bundles for 25 minutes, or until the bacon is crispy on the outside, the cheese is melted, and the asparagus is tender. At your discretion, you can use a paper towel to soak up any excess grease from the bacon. Let the bundles cool while you finish the remainder of the recipe.
Step 4
While the asparagus bundles are cooking, make the turkey sausage patties. Combine the ground turkey in a large mixing bowl with the salt, pepper, paprika, onion powder, caraway seeds, red pepper, mayo, and parmesan. Divide the mixture into 2 ¼ ounce portions. Then, heat the olive oil in a wide pan over medium-high heat.
Step 5
Place the turkey sausage portions in the hot pan and use the back of a spatula to press the portions into about ½ -inch thick patties. The patties don’t have to be perfectly round and can have a more rustic, handmade look. Cook the patties for about 4 minutes per side, adjusting the heat as necessary to avoid burning. Once done, let the patties rest in the pan while you cook the hollandaise sauce.
Step 6
Quickly whisk together the egg yolks, warm water, and lemon juice in a heat-safe bowl. For this recipe, you may wish to double the amount of hollandaise sauce since you are working with such a small amount of ingredients. Whisk the egg yolk mixture in a double boiler over simmering water, avoiding any steam making its way into the sauce. When the mixture is warm, whisk in the butter in 1 tablespoon portions, letting each portion melt before adding in the next tablespoon.
Step 7
When the hollandaise sauce is thickened, take it off the double boiler quickly. Whisk in any salt and paprika to taste. Continually whisk the sauce as it cools for a minute or two so the egg does not cook. Once the sauce is cooled, serve it on the side of your breakfast. Each serving should include 2 turkey sausage patties, 2 asparagus bundles, and about 2 TB of hollandaise sauce.
Ingredients
- Asparagus, Raw – 2-¾ ounce
- Cheddar Cheese – 1-¼ oz
- Bacon – 4 slice – 6″ long
- Ground Turkey – 9 ounce
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Paprika – ¾ teaspoon
- Onion Powder – ⅛ teaspoon
- Caraway Seed – ¼ teaspoon
- Crushed Red Pepper by Simply Organic – ⅛ tsp
- Mayonnaise – 2 teaspoon
- Parmesan Cheese – 1 tablespoon, grated
- Olive Oil – 2 teaspoon
- Raw Egg, Yolk – 1 large
- Warm Water – 1 tablespoon
- Lemon Juice – 1 teaspoon
- Unsalted Butter – 1 tablespoon
