Spinach, Bacon & Tomato Eggs Benedict

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Spinach, Bacon & Tomato Eggs Benedict

  • 30 Minutes
  • 2 Servings
  • 30 Minutes
  • 2 Servings

Ingredients

  • 2 slices of Arnold Oatnut bread, toasted
  • 4 eggs
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • 1 cup spinach
  • 3 slices bacon, cooked and chopped
  • 1 tomato, sliced
  • Pepper, to taste
  • Hollandaise sauce (recipe follows)
  • Hollandaise Sauce Ingredients:
  • 3 egg yolks
  • 1 teaspoon lemon juice
  • 1 teaspoon cold water
  • ½ teaspoon salt
  • ½ cup butter, melted

Directions

  1. Poach eggs by gently cracking into simmering hot water and cook until egg whites are set (approximately 4 minutes).
  2. Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
  3. In a medium skillet over medium heat, heat oil and garlic.
  4. Add spinach and bacon, and sauté until spinach is wilted (approximately 2 minutes). Set aside.
  5. Make the Hollandaise Sauce.
  6. In a medium-size saucepan over low heat, whisk egg yolks, lemon juice, water and salt together.
  7. Slowly drizzle in melted butter while whisking continuously for about 3 minutes. Remove sauce from heat.
  8. Spoon spinach and bacon mixture onto each toast slice.
  9. Top each with 2 slices of tomato and 2 poached eggs.
  10. Pour Hollandaise Sauce over the eggs to finish.

this recipe is made with

F
Oatnut®

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