Preheat oven to 400 °F On one lined baking sheet lay out 4 large smooshed 1 roll breakfast sausage. Make patties as large as mushrooms. Put in oven and start baking. Drain any grease if necessary.
On another lined baking sheet, lay out 4 large Portobello mushrooms bottom side down and baste each with 2 Tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper. Place in oven next to sausage pan.
Heat a large pot of water and add ¼ cup white vinegar and bring to a low boil/simmer. Stir water to make a tornado in the water and then crack one egg at a time. Cook for about 2 minutes. Repeat for each egg.
At the same time, make up the hollandaise sauce in a medium sauce pot.
Finish by placing sausage egg and hollandaise sauce on top of roasted mushroom and enjoy.