Sausage Eggs Benedict

1. 1

   Slice sausage into 3/4-inch thick patties.

2. 2

   In a large skillet over medium heat, brown sausage 4 to 5 minutes each side; set aside.

3. 3

   In a poaching pan, poach each egg until soft set, approximately 3 to 4 minutes in simmering water to which vinegar has been added.

4. 4

   Fill shallow pan with warm water.

5. 5

   Place each poached egg in water bath to keep until served.

6. 6

   Split English muffins.

7. 7

   Toast each half.

8. 8

   Heat hollandaise sauce over low heat until warm.

9. 9

   Place one toasted muffin half per serving on plate.

10. 10

    Top with cooked sausage patty, then tomato and poached egg.

11. 11

    Pour 2 tablespoons of hollandaise sauce over each egg.

12. 12

    Sprinkle lightly with paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.