Recipes : Eggs Benedict with Canadian Bacon and Spinach : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Eggs Benedict with Canadian Bacon and Spinach
Recipe courtesy Tyler Florence

Ingredients
Herb Roasted Potatoes, recipe follows
4 English muffins, split

Foolproof Hollandaise:
5 egg yolks*
1 lemon, juiced
2 tablespoons water
Salt
Pinch cayenne
1 pound hot, melted butter

Extra-virgin olive oil
8 slices Canadian bacon
1 onion, minced
1 package cooked, frozen spinach, thawed and drained in a colander (press the spinach against the

side of the colander to extract as much water as possible)
2 tablespoons heavy cream
Salt and freshly ground black pepper
1 tablespoon white vinegar
8 eggs
Parsley sprigs, for garnish

Directions
To make the Herb-Roasted Potatoes: Remove them from the oven and cover
to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and
brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and
put the English muffins in the oven to keep warm.

Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn
off the heat and cover to keep warm.

Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a
blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in

the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the
whole blender jar in a bowl of warm water; set aside while you finish the dish.

When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high
heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper
towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep
warm.

Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until
softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4
minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.

Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon.
Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until
just set, 3 to 5 minutes.

Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon
on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and

place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce
over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.

Ingredients
Herb-Roasted Potatoes:

Directions
2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt

Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with
salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to
40 minutes.