First, I scrambled up 4 eggs seasoned with salt, pepper, and Franks hot sauce. I added some American cheese and put it in the fridge to cool down.
Next, I flattened the sausage in a freezer bag, put it on wax paper, put the cooled down eggs on it, rolled it up, then tightened it by wrapping it in Saran Wrap.
Then off to a 250 degree smoker. While that was cooking, I whipped up some hollandaise sauce. I took 8 egg yolks and put them in a stainless steel bowl with 2 tablespoons of lemon juice. I got my immersion blender, because I'm lazy, and blended it until it was doubled in size. I then put the bowl on top of a small pot containing barely simmering water and SLOWLY added 1 cup of melted butter. I continued to whip it with the blender until it doubled in size again. I then added a pinch of salt and a pinch of cayenne.
Next, I thawed out a sheet of puff pastry and put it on a pice of lightly floured wax paper. When the fatty hit 160, I let it cool down some and brushed the pastry sheet with a beaten egg. I cut the pastry sheet to size and wrapped it around the fatty. I sealed the edges with the beaten egg and cut three slits in the top to allow steam to escape. I put it in a 400 degree oven and baked it for 15 minutes.
I let it cool down some, drizzled it with the hollandaise sauce, and had an awesome brunch!
You can add anything you want to the eggs. I would've added bacon, but I was all out. Thanks for looking!