Spinach, Bacon & Tomato Eggs Benedict

Ingredients (2 Servings)
2 slices Arnold® Whole Grains 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

“Most American diets lack fiber. Women should consume at least 25 grams of fiber per day, while men should consume at least 38 grams.”

- Arnold Bread Nutrition Expert
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