Here's a twist on the classic Eggs Benedict. Subbing out the Canadian bacon for Andouille sausage is a great twist. I wish I would have thought of it.
8 poached eggs
2 tablespoons butter, divided
8 4-inch links Andouille sausage, sliced in half
4 English muffins split
Heat oven to 200 ℉. Heat one tablespoon butter in a large skillet. Add Andouille and cook for 6 minutes, 3 per side, until browned. Divide and toast muffins. Spread remaining butter on muffin halves. Place muffin halves in oven and keep warm.
If you need to reheat the eggs, fill deep skillet with fresh water and bring to a boil. Reduce to a simmer. Add eggs with slotted spoon and heat for a minute.
Arrange 2 muffin halves on a plate. Top each half with 2 halves of Andouille. Top with eggs. Make sure to drain them well before plating them. Top with Hollandaise Sauce and serve immediately.