Eggs Benedict with Sausage Patties

Eggs Benedict with Sausage Patties 
Ingredients

4 sausage patties

4 English muffins, split

4 eggs

1 tbsp white vinegar (for poaching)

2 tbsp butter

Salt & black pepper

Hollandaise Sauce

3 egg yolks

1/2 cup melted butter

1 tbsp lemon juice

Pinch of salt

Directions

Cook the sausage patties in a skillet over medium heat until browned and fully cooked. Set aside.

Toast the English muffins and lightly butter them.

Bring a pot of water to a gentle simmer, add vinegar, and poach the eggs for about 3 minutes until whites are set and yolks are soft.

To make hollandaise, whisk egg yolks and lemon juice over low heat until thick, then slowly whisk in melted butter and add salt.

Assemble: place a sausage patty on each muffin half, top with a poached egg, and spoon over warm hollandaise.

Sprinkle with black pepper and serve immediately