Eggs Benedict XVI

2 pieces English muffin, toasted and buttered
1 Polish sausage, sliced
3 eggs
4 cups of boiling water
2 tablespoons cider vinegar
1 tablespoon sour cream,
1 -2 teaspoons favorite store bought hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon tarragon leaves, finely minced

Lightly butter and toast English muffins and set aside. Sear the Polish sausage in a skillet. Once fully cooked, place on top of the muffin.

Prepare 2 poached eggs by adding the cider vinegar to the boiling water. Reduce heat to a simmer. Crack 2 eggs separately into a large soup ladle and gently lower into the water, cooking until the egg whites turn white and begin to firm up, about 1-2 minutes. Use a slotted spoon to scoop out the eggs, being careful not to break the yolk. Place the eggs on top of the sausage.

Prepare a simple hollandaise sauce by placing a large glass bowl on top of the simmering water in which the eggs were poached. The bowl should be larger than the pot so it rests on the rim of the pot. Add the remaining egg, sour cream, hot sauce, salt, pepper, garlic powder and tarragon leaves and whisk until the egg is fully incorporated into the sauce and heated thoroughly so that the sauce is silky and smooth. Add 1-2 tablespoons of hollandaise sauce over the top each of the poached eggs. Serve immediately.