Spinach, Bacon & Tomato Eggs Benedict
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Ingredients (2 Servings)
2 slices Arnold® Whole Grains Oatnut Bread, toasted
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
- 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.