Pesto Eggs Benedict

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
  • Drain on paper towels.
  • Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
  • To assemble, spread some teleme cheese on a toasted half of an English muffin.
  • Next put 2 bacon or ham slices on each muffin half.
  • Place a mound of braised spinach on top of the bacon/ham.
  • Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
  • Sprinkle with fresh pepper and serve immediately.
  • **Poached eggs:
  • Add water to a depth of 3 inches in a large saucepan.
  • Bring to a boil; reduce heat, and maintain a light simmer.
  • Add 1/2 tsp vinegar to simmering water.
  • Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
  • Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.
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