Sausage Eggs Benedict

Directions

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.