Eggs Benedict with Sausage Patties

1. **Prepare the sausage patties:** Shape ground sausage into small patties and cook them until browned and cooked through.
2. **Poach the eggs:** Gently poach eggs until the whites are set but the yolks remain runny.
3. **Make hollandaise sauce:** Whisk together egg yolks, melted butter, and lemon juice over gentle heat until thick and creamy.
4. **Assemble the dish:** Place sausage patties on toasted English muffin halves, top with poached eggs, and generously spoon hollandaise sauce over the top.
5. **Garnish and serve:** Sprinkle with fresh herbs or paprika for a pop of color and extra flavor.

#### Tips for Perfect Eggs Benedict with Sausage Patties

* Use fresh eggs for the best poaching results—older eggs tend to spread in the water.
* Keep the hollandaise sauce warm but not hot to prevent it from curdling.
* If making sausage patties from scratch, season well with sage, thyme, and a hint of pepper.
* Serve immediately for the best texture and flavor.

#### Final Thoughts

Eggs Benedict with Sausage Patties is a delicious and satisfying take on a brunch classic, offering savory, spicy sausage alongside silky eggs and luscious hollandaise. Whether you’re hosting a brunch party or simply treating yourself to a special breakfast, this recipe is sure to impress. It’s a perfect way to start the day with something indulgent yet approachable.

Give it a try and enjoy a rich, flavorful twist on traditional Eggs Benedict that will become a new favorite!

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