Spinach and Tomato Eggs Benedict

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 mins

FOR THE HOLLANDAISE SAUCE

2 tablespoons - light mayonnaise

2 teaspoons - whole grain mustard

1 teaspoon - lemon juice

pinch - cayenne pepper

FOR THE EGGS BENEDICT

1 tablespoon - olive oil

4 oz - smoked streaky bacon (side bacon)

1 - shallot

2 large handfuls - baby spinach

- black pepper

- wholewheat English muffins

1 large - tomato

¼ cup - white vinegar

4 large - eggs

First, make the hollandaise sauce: Combine the light mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until fully combined. Set aside.
For the eggs Benedict, cut the bacon into small pieces and peel and thinly slice the shallot. Heat the oil in a large non-stick pan and cook the bacon and shallots over a medium heat, stirring frequently, until golden, (about 5-6 minutes). Add the spinach (or kale if you prefer), remove the pan from the heat and stir for about 2 minutes until the spinach wilts. Season with freshly ground black pepper. Set aside and keep warm.
Split the English muffins and toast under a grill (broiler) until lightly golden. Cut the tomato into four slices and top each muffin half with a tomato slice. Continue to toast until the tomato is warm, about 1-2 minutes more. Top each muffin with the bacon-spinach mixture and keep warm.
Fill a wide pan with about 4" (10cm) of water. And the vinegar and bring to a low simmer. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired firmness (usually about 4-5 minutes). Remove with a slotted spoon and place on each Benedict. Drizzle with hollandaise sauce and serve.