Recipe courtesy of Juan Carlos Cruz
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30 min
18 min
12 min

Nutrition Info



Using a 3-inch round cookie cutter, cut a disk out of each slice of bread. Set aside and discard scraps.

In a 10-inch nonstick skillet, heat the canola oil over medium heat. Add the onions and saute until translucent. Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat for 1 minute. Remove from heat and transfer mixture to a food processor. Add the sour cream and blend until creamy. Add the hot sauce and then season, to taste, with salt and pepper.

Fill a 12-inch nonstick skillet with 1 1/2 inches of water. Add the vinegar and bring to a simmer. Reduce heat until the bubbles just stop. Crack each egg into the water and gently simmer until the egg whites have set and turned opaque in color, about 2 to 3 minutes. (You may have to do this in 2 batches.)

While eggs are poaching, toast the bread rounds.

Meanwhile, heat a nonstick griddle and then place the Canadian bacon on the griddle. Cook until warmed through.

With a slotted spoon, carefully remove the eggs from the water and blot on a towel to remove as much moisture as possible.

To assemble, lay 2 slices of Canadian bacon over 2 toast rounds. Then top with 1/4 of the spinach mixture and finish with 2 poached eggs on top. Garnish with a sprinkling of paprika.

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