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A soft poached egg served on top of a bed of spinach and topped with a creamy Hollandaise sauce (FDR will thank you)!


  • 1. 4 rasher of thin bacon, coursely chopped
  • 2. 1 bag of fresh baby spinach (6 oz or 170 g)
  • 3. 4 piece of toasted bread or english muffin half
  • 4. 1/4 tsp salt
  • 5. 3/4 cup (6 oz) unsalted butter, melted
  • for the hollandaise sauce
  • 1. 1 tbsp lemon juice
  • 2. 2 tbsp water
  • 3. 3 egg yolk
  • 4. 1/4 tsp salt
  • 5. 3/4 cup unsalted butter, melted


  1. Cook the bacon rashers until crisp, using the microwave or cooked on the stove top. Let cool and chop coarsely.
  2. For the Hollandaise sauce: combine the lemon juice, water and salt in a medium-sized bowl or pan. Add the egg yolks and set the bowl over a pan of simmering water, being careful not to let the bowl touch the water. Whisk the ingredients vigorously until the mixture starts to thicken and ‘ribbons’ begin to appear on the bottom of the bowl.
  3. Remove the bowl from the heat and gradually add the melted butter while continually whisking – continue until the mixture thickens and then set aside.
  4. Steam the spinach for about one minute or longer until it reaches the desired texture (I used a steamer basket or you could boil the spinach in salted water).
  5. To assemble the dish, place a piece of toast or English muffin half on a plate, top with a layer of spinach and one poached egg, then pour several tablespoons of Hollandaise sauce on top. Top with some ground black pepper and sprinkle the bacon bits around the plate.

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