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| | Sausage Eggs Benedict
Eggs Benedict with a twist. We’ve substituted sausage for Canadian bacon to create a unique, new breakfast favorite.
Servings: 6
Cooking Time: 30-60 min | |  View Print Version
- 6 Silva Sausage Round Sizzlers (choose flavor)
- 6 large eggs
- 1 Tbs vinegar
- 3 English Muffins
- 1 jar (8 oz.) Hollandaise sauce
- 1 large tomato, cut into ¼” slices
- 1 tsp paprika
1. In a large skillet over medium heat, brown sausage 4 to 5 minutes each side, set aside.
2. 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 a water bath to keep until ready to serve.
3. Split English Muffins. Toast each half.
4. Heat Hollandaise sauce over low heat until warm. Place one toasted muffin half per serving plate. Top with cooked sausage round, then tomato and poached egg. Pour Hollandaise sauce over each egg. Sprinkle lightly with paprika. |