Time: 1 hour and 30 minutes

Serves: 4

  • 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
Herb-Roasted Potatoes:
  • 2 pounds red new potatoes, quartered
  • 1/4 cup extra-virgin olive oil
  • Leaves from 1/4 bunch fresh thyme

Eggs Benedict with Canadian Bacon and Spinach

Recipe courtesy Tyler Florence 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. Herb-Roasted Potatoes: 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.

Edited: October 9th, 2009