Sausage Eggs Benedict

I found this recipe somewhere out on the internet and it is a favorite for a special breakfast or brunch. My husband doesn't like eggs any way but scrambled, so I make his with scrambled eggs.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 (12 ounce) package sausage, roll such as Jimmy Dean
• 6  large eggs
• 1  tablespoon vinegar
• 3  English muffins
• 1 (8 ounce) jar  hollandaise sauce
• 1  large tomatoes, cut 1/4-inch slices
• 1  teaspoon paprika

Directions

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.
4. Fill shallow pan with warm water.
5. Place each poached egg in water bath to keep until served.
6. Split English muffins.
7. Toast each half.
8. Heat hollandaise sauce over low heat until warm.
9. Place one toasted muffin half per serving on plate.
10. Top with cooked sausage patty, then tomato and poached egg.
11. Pour 2 tablespoons of hollandaise sauce over each egg.
12. Sprinkle lightly with paprika.