Eggs Benedict with Hollandaise

Directions

1. Heat skillet over medium heat until hot but not smoking. Add the Canadian bacon or salmon and cook for 2 minutes on each side, until lightly browned.

2. Divide the spinach among 4 plates. Top each serving with 2 pieces of bacon and 2 poached eggs. Spoon the Hollandaise over the eggs and sprinkle with parsley or dill and serve.

Ingredients

• 8 pieces Canadian bacon or 8 thin slices of smoked salmon
• 2 cups cooked, frozen, or fresh spinach
• 8 poached eggs (see attached recipe)
• ½ cup Hollandaise sauce (see attached recipe)
• 1 tablespoon chopped fresh flat-leaf parsley or dill (optional)

Parsed from recipe text (no separate ingredient records).