An easy, tasty sausage version of Eggs Benedict thanks to ready-made hollandaise sauce.

Sausage Eggs Benedict

1 (12-ounce) breakfast sausage roll
6 large eggs
1 tablespoon white distilled vinegar
3 English muffins, split and toasted
1 (8-ounce) jar hollandaise sauce
1 large tomato, cut into 1/4-inch slices
1 teaspoon paprika

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.
5. Heat hollandaise sauce over low heat until warm.
6. 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. Serve immediately.

Makes 6 servings.