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    Eggs Benedict 2 View Edit
    Eggs Benedict with Canadian Bacon and Spinach View Edit
    Eggs Benedict with Chipotle Hollandaise View Edit
    Eggs Benedict with Hollandaise View Edit

    Servings: Not specified

    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).

    Comments

    Net Carbs: 4.5 grams Total Carbs: 7.5 grams Fiber: 3 grams Protein: 28.5 grams Fat: 32.5 grams Calories: 433 Makes: 4 servings Prep Time: 15 minutes Total Time: 25 minutes

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