• Bing a a pot of water to a boil.
• In a bowl that fits nicely over the boiling water, add the yolks, mustard, hot sauce, and lemon juice. Whisk to combine.
• Place the bowl over the boiling water and turn the heat down to low.
• Whisk and slowly drizzle in the melted butter. Cook and whisk for 3 minutes after the butter is all in there until it slightly thickens. Remove from heat.
• I keep this warm by putting the bowl in a hot water bath while I am preparing everything else and whisking it occasionally.

Poach the eggs

• Keep the same water boiling and season it with salt.
• One by one add the eggs to a mesh strainer letting the looser part of the egg white strain out.
• Drop the strainer into the boiling water and use a spatula to loosen the egg off the strainer.
• As the egg is boiling, rinse the strainer so you can repeat the process
• Use a slotted spoon to remove the egg when the white is set and the yolk is still runny. Set in a ramekin until ready to use. I like to also add the ramekin to the hot water bath so it stays warm. Repeat with the remaining eggs.

Make the benedict

• In a large frying pan, add the butter and oil. Add the thin kielbasa. Use a weight to keep the kielbasa slices flat.
• Add in the pierogi and cover. Cook 3 minutes, then open the cover and flip everything. Return the weight to the kielbasa.
• Finally, remove the kielbasa from the pan and toss the pierogi around for another minute or two until they reach your desired browning.
• Build the benedict starting with two pierogi back to back to form a circle. Top with few slices of kielbasa. Then top with the egg and the hollandaise.