sausage eggs benedict

How To Make sausage eggs benedict

• 1

  Slice sausage into 3/4-inch thick patties.
• 2

  In a large skillet over medium heat, brown sausage 4 to 5 minutes each side; set aside.
• 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. Fill shallow pan with warm water. Place each poached egg in water bath to keep until served.
• 4

  Split English muffins. Toast each half. Heat hollandaise sauce over low heat until warm.
• 5

  Place one toasted muffin half per serving on plate. Top with cooked sausage patty, then tomato and poached egg. Pour 2 tablespoons of hollandaise sauce over each egg. Sprinkle lightly with paprika.
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