sausage eggs benedict

Name: Sausage Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 package(s) sausage (12-oz roll); 6 large eggs; 1 tablespoon(s) vinegar; 3 - english muffins; 8 ounce(s) hollandaise sauce (8-oz jar); 1 large tomato, cut into 1/4-inch slices; 1 teaspoon(s) paprika

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Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 7, 2015

A nice version of the standard benedict.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 package sausage (12-oz roll)
6 large eggs
1 tablespoon vinegar
3 - english muffins
8 ounces hollandaise sauce (8-oz jar)
1 large tomato, cut into 1/4-inch slices
1 teaspoon paprika

How To Make sausage eggs benedict

Step 1

Slice sausage into 3/4-inch thick patties.

Step 2

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

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