Sausage Eggs Benedict

Vicki Butts (lazyme)


A nice version of the standard benedict.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1 pkg
    sausage (12-oz roll)
  • 6 large
  • 1 Tbsp
  • 3
    english muffins
  • 8 oz
    hollandaise sauce (8-oz jar)
  • 1 large
    tomato, cut into 1/4-inch slices
  • 1 tsp

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.

Printable Recipe Card

About Sausage Eggs Benedict

Course/Dish: Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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