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.

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.

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.