Eggs Benedict with Canadian Bacon and Spinach

Ingredients

• Herb Roasted Potatoes
• recipe follows
• 4 English muffins
• split
• 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

Instructions

1. To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm.
2. Turn the oven heat up to broil.
3. Put the English muffin halves on a baking sheet and brown on both sides under the broiler.
4. Remove to a plate.
5. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
6. 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.
7. Meanwhile, make the hollandaise.
8. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute.
9. Then, with the blender going, drizzle in the melted butter in a thin stream.
10. Taste for salt and lemon juice.
11. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
12. When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat.
13. Add half of the bacon slices and brown on both sides.
14. Transfer to a plate lined with paper towels.
15. Brown the remaining 4 slices and put the on the plate.
16. Put the bacon in the oven to keep warm.
17. Put the skillet back over medium heat.
18. Add a 2-count of olive oil.
19. Add the onion and cook until softened, 3 to 5 minutes.
20. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes.
21. Stir in the cream and simmer to reduce.
22. Season with salt and pepper.
23. Return the water to a bare simmer.
24. Add the vinegar and swirl a couple of times with a kitchen spoon.
25. 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.
26. Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate.
27. Put a piece of bacon on each half and top with a spoonful of spinach.
28. Remove the poached eggs with a slotted spoon and place on top of the spinach.
29. Do the same with the remaining 4 eggs.
30. Spoon the warm hollandaise sauce over and garnish with a parsley sprig.
31. Serve with the Herb-Roasted Potatoes.
32. 2 pounds red new potatoes, quartered
33. 1/4 cup extra-virgin olive oil
34. Leaves from 1/4 bunch fresh thyme
35. Salt
36. Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt.
37. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.