Italian Eggs Benedict

1. Toast the English muffins then place in a 225° oven to keep warm until you are ready to assemble them.
2. In a wok pan filled with water, bring the water to a boil.
3. While the water is getting to boil, prepare the sausage/marinara mix
4. On the stove top, turn the heat to medium high. Into a skillet add olive oil and swirl around the pan.
5. Once the oil is covering the bottom, crumble the sausage into the pan and cook until browned about 8-10 minutes. Add tomato sauce, stir until combined and sauce is warmed, about 3 minutes. Remove from heat and set aside until ready for assembly.
6. Once the water is boiling reduce heat to a simmer with just an occasional bubble coming to the surface. Crack one egg at a time and place one at a time in a measuring cup. Once water is at a simmer, using a slotted spoon swirl the water and add the egg while the water is moving. Stir once to allow egg to not stick to bottom of the pan.
7. Place a second egg into the water. Cook for 3 minutes, then remove to a side plate. Cook in batches two eggs at a time until all are complete.

Hollandaise:

1. Into a bowl add the three egg yolks. Add a splash of water (about 1/2 teaspoon) Whisk until very very frothy.
2. In a microwave safe measuring cup, melt the butter for about 30 seconds until completely melted.
3. Add the melted butter very very slowly in a small drizzle to the frothy egg yolks. This should take over a minute to add all of the butter to the egg yolks. The sauce will thicken easily if you add it very slowly.
4. Add the splash of lemon juice and cayenne pepper to season.

Assembly:

1. Place two muffin halves face up on each plate. Spoon the Italian sausage mixture over the top of each.
2. Place one poached egg on top of the sausage mix.
3. Drizzle a heaping spoonful or two of hollandaise over the top of the whole thing. Serve immediately.
4. Garnish with fresh tomatoes or parmesan cheese (both optional)