Eggs Benedict with Canadian Bacon and Spinach

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 servings
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Ingredients

Herb Roasted Potatoes, recipe follows

4 English muffins, split

Foolproof Hollandaise:

5 egg yolks* (See Disclaimer)

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

Herb-Roasted Potatoes:

2 pounds red new potatoes, quartered

1/4 cup extra-virgin olive oil

Leaves from 1/4 bunch fresh thyme

Salt

Directions

  1. Foolproof Hollandaise:
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Herb-Roasted Potatoes:

  1. 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.

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