Spinach, Bacon & Tomato Eggs Benedict
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Spinach, Bacon & Tomato Eggs Benedict
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30 Minutes
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2 Servings

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30 Minutes
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2 Servings
Ingredients
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2 slices of Arnold Oatnut bread, toasted
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4 eggs
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1 teaspoon olive oil
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1 teaspoon garlic, minced
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1 cup spinach
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3 slices bacon, cooked and chopped
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1 tomato, sliced
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Pepper, to taste
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Hollandaise sauce (recipe follows)
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Hollandaise Sauce Ingredients:
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3 egg yolks
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1 teaspoon lemon juice
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1 teaspoon cold water
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½ teaspoon salt
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½ cup butter, melted
Directions
- Poach eggs by gently cracking into simmering hot water and cook until egg whites are set (approximately 4 minutes).
- Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
- In a medium skillet over medium heat, heat oil and garlic.
- Add spinach and bacon, and sauté until spinach is wilted (approximately 2 minutes). Set aside.
- Make the Hollandaise Sauce.
- In a medium-size saucepan over low heat, whisk egg yolks, lemon juice, water and salt together.
- Slowly drizzle in melted butter while whisking continuously for about 3 minutes. Remove sauce from heat.
- Spoon spinach and bacon mixture onto each toast slice.
- Top each with 2 slices of tomato and 2 poached eggs.
- Pour Hollandaise Sauce over the eggs to finish.
this recipe is made with
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